Dark, molasses-y bread
Combine 1 1/2 cups water with cornmeal. Cook over low heat until thickened. Remove from heat and add molasses, butter, salt, sugar, caraway seeds and chocolate. Stir until well blended. Cool Warm remaining water and stir in yeast and let stand 10 minutes. Add yeast and mashed potatoes to cornmeal mixture. Blend well and add rye and whole wheat flour. Dough will be stiff and sticky. Turn out on whole what floured board. Oil. Hads and keep board floured. Knead until elastic, though stiff, about 15 minutes. Let rise in buttered bowl until doubled. Punch down and knead 30 sections. Form into two round smooth balls. Place the bread on a buttered baking sheet sprinkled with cornmeal. Cover and let rise until doubled. Brush with egg white and water. Bake at 375 degrees for 50 minutes.
Instant mashed potatoes are fine!
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 559 | ||
Calories from Fat: 41 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 2.9mg | 1 % | |
Sodium 660.9mg | 23 % | |
Potassium 819.7mg | 22 % | |
Total Carbohydrate 118.8g | 35 % | |
Dietary Fiber 18.9g | 76 % | |
Sugars, other 99.9g | ||
Protein 15.3g | 22 % | |
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. |
Calories per serving: 559
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