For the first stage: Mix flouers, caraway seeds, cocoa powder, salt and yeast in a 3 – 4 quart or larger bowl. Add oil, beer, and molasses– water mixture. Stir until very well blended. Keep stirring even though stiff. Scrape down sides of bowl using a greased flexible spatula. Spread 1/2 tsp.oil on top. Tightly cover bowl with plastic wrap. Room temperature 12– 18 hours.
For the second stage: Coat a 2 quart or larger soufflé dish or deep sided flat bottom casserole dish with cooking oil spray. Turn out dough into dish. Drizzle 1/2 teaspoon oil over the top. Spread to coat the dough surface. Sprinkle loaf top with caraway seeds, pressing slightly into dough. Sprinkle with coarse salt. Cut a deep X into center top of loaf. Cover tightly with plastic wrap. Let stand at room temperature for 1- 1/2 to 2 hours, until dough has doubled, removing plastic if dough is near the wrap.
To bake: Pre-heat oven to 425 degrees. GENTLY put pan in middle rack. 30-40 min. until brown and hollow sounding. Let stand on rack for several minutes. Knife around edge. then remove from pan.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 450.7mg||16 %|
|Potassium 48.7mg||1 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 25.4g|
|Protein 3.6g||5 %|
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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: 126
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