Black Rye Cob Loaf
About this recipe:
Plain chocolate, treacle and a hint of caraway combine to create this unusually dark and very satisfying rye bread.
large baking tray, 2 x mixing bowls and saucepan
50g black treacle
50g plain chocolate
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
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.