Black Rye Cob Loaf
35-40 minutes
1 cob loaf
Egg
Vegetarian
About this recipe:
Plain chocolate, treacle and a hint of caraway combine to create this unusually dark and very satisfying rye bread.
Equipment:
large baking tray, 2 x mixing bowls and saucepan
Ingredients:
50g black treacle
50g plain chocolate
150ml milk
200g Doves Farm Organic Wholemeal Rye Flour
300g Doves Farm Organic Strong White Bread Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
150ml tepid water
1 tsp salt
1 tbsp oil
1 tsp caraway seeds
oil, for tray
flour, for dusting
water, for brushing
Method:
220°C, Fan 200°C, 425°F, Gas 7
- Put the treacle, chocolate and milk into a saucepan over a medium heat, stir until melted but not boiling then remove from the heat and leave to cool.
- Put the flour, yeast and sugar into a large bowl and blend them together.
- Pour in the cool milk mixture and the water.
- Stir until everything looks craggy and lumpy then stir in the salt.
- Stir in the oil.
- Using your hands, gather everything together into a doughy mass.
- Knead the dough in the bowl for 50 presses.
- Cover the dough with an upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
- Rub some oil around the inside of a large baking tray.
- Put the caraway seeds onto a plate.
- Knead the dough for 50 presses and shape the dough into a ball.
- Brush a little water onto the dough ball and roll it on the plate of caraway seeds.
- Put the dough, seeded side up, on the prepared tray.
- Cover the dough with a large upturned bowl and leave to rise in a warm place for 40 minutes.
- Pre-heat the oven.
- Remove the bowl and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
- Transfer the bread to a wire rack to cool.
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This is a fantastic loaf. It's so light for rye bread and a straightforward recipe. I tried mine baked in a rectangular loaf tin and it came out with a lovely crust. Destined to become one of my favourites. Absolutely yummy
Sue
Reviewing: Black Rye Cob Loaf
Delicious bread with such a fantastic flavour range. I also used a high cocoa solid dark chocolate.
Patricia
Reviewing: Black Rye Cob Loaf
This is a really interesting and tasty loaf. If you want to try something a bit different definitely give it a go. It makes amazing toast as well!
Michelle
Reviewing: Black Rye Cob Loaf
We loved this loaf. My husband says it is the best bread I have made. It is rich and dark with a great texture and really needs nothing but a little butter. However, I wonder if a sharp cheese would be good. I used a high cocoa solid dark chocolate and was very pleased with the result.
DN
Reviewing: Black Rye Cob Loaf
Made my 1st Rye loaf at weekend. Tasted really good & whole family enjoyed. Toasted on Sunday & the treacle taste so good. Will be making again.
Mr Peter Brig
Reviewing: Black Rye Cob Loaf
I have made this bread 3 times, with my last effort I gained first prize for bread at our village 'Make it, Bake it Grow it Show' last weekend..and it was a good class! It goes down really well with all those that have eaten it so far.
Mrs Liz Clinton
Reviewing: Black Rye Cob Loaf
Having recently returned from Slovenia where the black rye bread was gorgeous I was disappointed. No doubt a fine example of its kind but its sweetness makes it more of a cake than a day to day loaf. That said, it baked well. Have you any suggestions that might more nearly meet my requirement?
Mr John Furlong
Reviewing: Black Rye Cob Loaf
This bread is simply delicious. Beautiful soft texture with a hint of dark chocolate. I followed the recipe exactly although I let it rise for an hour instead of 30 minutes before baking. I would suggest serving it with a mild creamy goat's cheese. Strong or blue cheeses tend to overpower the taste of this bread. I highly recommend this recipe - absolutely gorgeous.
Mrs Janice Robertson
Reviewing: Black Rye Cob Loaf
would love to try this recipe, but am allergic to dairy. so will have to see if it will work with soya milk. will keep u posted!
Mrs Lisa Owen
Reviewing: Black Rye Cob Loaf