Ingredients
| 500 gm |
Doves Farm organic rye flour |
| 350 gm plus more for dusting |
Doves Farm organic white bread flour |
| 3 tsp (15 ml) |
dry yeast |
| 15 to 20 gm |
Traidcaft Fair Trade muscavado sugar |
| 15 gm |
salt |
| 2 tbsp |
caraway seeds |
| 480 ml |
water |
| 60 ml |
white wine vinegar |
| 4 desert spoons |
blackstrap molasses |
| half bar |
Divine FAIRTRADE dark chocolate |
| 25 ml plus a little more |
Zaytoun FAIRTRADE Palestinian olive oil |
| to taste |
FAIRTRADE freshly ground black pepper |
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| FAIRTRADE |
Sources
Fresh food
Olive Oil
Herbs and Spices
Seeds
Chocolate
Sugar
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Method
Notes
The strong flavours and weight of the bread mean that
you can use quite thin slices.
Preparation
Grind the caraway seeds briefly in a coffee grinder.
Combine the rye flour, half of the white flour, yeast granules, sugar, salt and ground caraway seeds in a large mixing bowl.
In a saucepan over low heat mix the water, oil, chocolate, vinegar, and molasses. Heat to "nicely warm to a finger".
Add the warm wet ingredients to the flour mix, and turn with a wooden spoon to ensure all of the flour is combined.
Progressively add more white flour to form a dough.
Eventually you will need to abandon the spoon and use floured hands.
Once the dough is starting to come together in a ball, turn out onto a lightly floured surface and knead.
Add further white flour as necessary to obtain a smooth, elastic firm dough.
Lightly oil the surface of the doughball and place in a large bowl in a warm place.
Allow to rise for 90 to 120 minutes to double in volume.
Cut the dough into two and knead briefly.
Pre-heat the oven to Gas Mark 6.
Shape the dough balls into ovals and place on a floured baking sheet. Allow to rise for another 30 minutes.
Make decorative cuts in the top of the loaves.
Cooking
Bake for 35 to 45 minutes.
Test for "finished" by tapping the bottom and listening. If they sound hollow, they're done.
Allow to cool on a wire rack before slicing.
To serve
Serve in thin slices.
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