UKRAINIAN BLACK BREAD

UKRAINIAN BLACK BREAD

This black bread (adapted from Smitten Kitchen and Beth Hensperger’s The Bread Bible) is a little “blacker” than the traditional fare Balzac might have had, because of the additions of molasses, cocoa, and espresso powder. But the result is a dense, savory Ukrainian-inspired bread that might have been well-suited to one of his fictional feasts.

(Note: When kneading the dough, you may need to add a bit of extra flour, as the dough can be very wet and sticky. So sticky you will think it might never come off your hands and you will have to go through life with huge, teddy bear-like hands covered in dough and that will be it, forever. But rest assured that it will come together with repeated flouring.)



http://paperandsalt.org/2012/01/23/honore-de-balzac-ukrainian-black-bread/

Ingredients

1 package active dry yeast
Pinch of sugar
1/4 cup warm water (105 to 115 degrees)
1 cup water
1/8 cup molasses
1/8 cup apple cider vinegar
2 tablespoons unsalted butter, melted
3 tablespoons unsweetened cocoa powder (not Dutch process)
2 cups medium rye flour
1 cup unbleached all-purpose or bread flour
1 tablespoon salt
1 tablespoon instant espresso powder
1 egg

Method

In a small bowl or large glass measuring cup, combine yeast and sugar with warm water. Stir and let stand until foamy, about 10 minutes.
In another small bowl, combine remaining 1 cup water, the molasses, vinegar, butter, and cocoa powder.
Combine rye and white flours, espresso powder, and salt in a large bowl. Add yeast and molasses mixtures and stir until combined.
Turn the dough out onto a floured surface. Knead until smooth and springy. (You can also make this in a standing mixer with a paddle attachment, if you reserve some of the flour mixture to be added as the dough comes together.)
Form dough into a ball and place in a greased bowl. Cover with plastic wrap (or a dish towel) and let rise in a warm area until doubled, about 1 1/2 to 2 hours.
Softly press on dough to deflate. Place round on a greased baking sheet. Cover loosely with plastic wrap and let rise until doubled and puffy, about 45 minutes to 1 hour.
Slash an X into the top of the round. In a separate bowl, lightly beat the egg with a fork. Brush egg over top of bread.

Bake in a preheated 350°F oven for about 50 minutes, or until a thermometer registers an internal temperature of 210°F. (Check your oven every 15 minutes to make sure yours isn’t particularly quick-baking. You can also knock on the bottom of the loaf – if it sounds hollow, it’s a good sign that it’s done.) Remove from baking sheet to cool completely on a rack.