This is a heavy, dark bread. Posted for ZWT 2006. This recipe makes either 24 rolls or 2 round loaves. Cooking time includes rising times, and will also depend on whether you're making rolls or loaves.
egg white, to brush over loaves before baking (optional)
1
tablespoon water, to brush over loaves before baking (optional)
NUTRITION INFO
Serving Size: 1 (1665) g
Servings Per Recipe:
1
AMT. PER SERVING% DAILY VALUE
Calories: 159.1
Calories from Fat 30 g19 %
Total Fat 3.4 g5 %
Saturated Fat 0.7 g3 %
Cholesterol 0 mg
0 %
Sodium 295.3 mg
12 %
Total Carbohydrate
29.7 g
9 %
Dietary Fiber 3.2 g12 %
Sugars 4.7 g18 %
Protein 3.4 g
6 %
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DIRECTIONS
In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm (120F - 130F degrees). The chocolate does not need to be completely melted.
In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened. Beat 3 minutes at medium speed.
Stir in, by hand, the rye flour.
On well-floured working surface, knead the dough, adding 1/2 to 1 1/2 cups additional all-purpose flour as needed, until dough is smooth and elastic (about 5 minutes). Dough will be slightly sticky.
Place dough in a greased bowl, and then turn the dough so the greased side is up. Cover and let rise in a warm place until not quite doubled in size (about 45-60 minutes).
Generously grease (not oil) two 8- or 9-inch round cake pans or cookie sheets. Punch down dough.
For Rolls: divide dough into 24 pieces. Shape each piece into a ball. Place in prepared round cake pans.
For Loaves: divide dough in half and shape each half into rounds. Place in prepared pans.
Cover and let rise in warm place until not quite doubled in size (30-45 minutes).
Heat oven to 375F degrees. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water.
Bake rolls for 35-40 minutes. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped.