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Name: Peasant Black Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 pk Active Dry Yeast OR; 1/4 c Sugar; Crystals); 2 ts Salt; Butter; 2 1/2 c Hot Water (120-130? F.); 1/2 c Unsweetened Cocoa; 1/4 c Vegetable Oil Or Melted; 1/4 c Dark (Blackstrap) Molasses; 1/4 c Vinegar; 4 1/2 c Unbleached Or Bread Flour; 2 tb From A Bulk Jar; 3 1/2 c Rye flour; 3 tb Caraway Seed; 1 tb Instant Coffee (Powder Or

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INGREDIENTS

2 pk Active Dry Yeast OR
1/4 c Sugar
Crystals)
2 ts Salt
Butter
2 1/2 c Hot Water (120-130? F.)
1/2 c Unsweetened Cocoa
1/4 c Vegetable Oil Or Melted
1/4 c Dark (Blackstrap) Molasses
1/4 c Vinegar
4 1/2 c Unbleached Or Bread Flour
2 tb From A Bulk Jar
3 1/2 c Rye flour
3 tb Caraway Seed
1 tb Instant Coffee (Powder Or

Servings

INSTRUCTIONS

Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and oil then beat until smooth. Stir in enough unbleached or bread flour to make a SOFT dough. Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Shape each half into a ball and place in the center of 2 greased 8-inch round cake pans. Cover and let rise until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or until done.

NOTES

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Peasant Black Bread

2 pk Active Dry Yeast OR
1/4 c Sugar
 Crystals)
2 ts Salt
 Butter
2 1/2 c Hot Water (120-130? F.)
1/2 c Unsweetened Cocoa
1/4 c Vegetable Oil Or Melted
1/4 c Dark (Blackstrap) Molasses
1/4 c Vinegar
4 1/2 c Unbleached Or Bread Flour
2 tb From A Bulk Jar
3 1/2 c Rye flour
3 tb Caraway Seed
1 tb Instant Coffee (Powder Or

Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee  and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and  oil then beat until smooth. Stir in enough unbleached or bread flour to  make a SOFT dough. Turn onto a floured surface. Knead until smooth and  elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of  the dough.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch the dough down and divide in half. Shape each half into a ball and  place in the center of 2 greased 8-inch round cake pans. Cover and let rise  until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45  minutes, or until done.

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Nutrition

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Serving Size: 1 Serving (965g)
Recipe Makes: 2 Servings

Calories: 3362
Calories from Fat: 264 (8%)

Amt Per Serving		% DV

	Total Fat 29.3g	39 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 7g
Cholesterol 15.3mg		5 %
Sodium 81.3mg		3 %
Potassium 3799.2mg		100 %
Total Carbohydrate 738.8g		217 %
	Dietary Fiber 141.3g	565 %
	Sugars, other 597.5g
Protein 89.1g		127 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3362

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