Recipe by COOKGIRl
Adapted from the cookbook Big Book of Bread Machine Recipes. I make this *dense* (meaning not high rising) bread in the cold months and serve with a hearty stew or soup. Not too sour a loaf of bread either as some black bread can be.
Top Review by Bayhill
Yes, this bread is dense! My loaf ended up being only about 3" high, but the flavor was great. The spices, coffee, and cocoa, along with the slight tang from the vinegar made this a delicious black bread. I had to add about 1/4 cup extra white flour because the dough was so wet and sticky that the dough hook on my bread machine could not mix it. Once the extra flour was added, it mixed up fine. I used the instant coffee granules in water and the sunflower seeds. **Made for Culinary Quest - Suitcase Gourmets**
- 3⁄4 cup strong coffee, brewed and cooled*
- 2 tablespoons white distilled vinegar
- 4 tablespoons unsulphured molasses
- 2 tablespoons butter, softened
- 1 1⁄2 teaspoons fennel seeds, slightly crushed
- 1 teaspoon caraway seed, slightly crushed
- 2 teaspoons dried onion flakes
- 1 teaspoon salt
- 1 cup unbleached white flour
- 1 1⁄4 cups rye flour
- 3⁄4 cup bran cereal flakes (I use All-Bran by Kellogg's) or 3⁄4 cup bran buds (I use All-Bran by Kellogg's)
- 1 tablespoon cocoa powder (if using sweetened cocoa powder, omit sugar)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 3 tablespoons sunflower seeds (optional)
Directions See How It's Made
- *Variation: Instead of 3/4 cup brewed coffee, substitute 3/4 cup warm water and add 2 teaspoons of instant coffee granules.
- Place all ingredients except for sunflower seeds into bread pan in order directed by bread machine manufacturer's instructions.
- Add sunflower seeds (if using), at fruit/nut beep cycle.
- Yield: 1 1/2 pound loaf.