BLACK BREAD
Makes 1 or 2 free form or 2 regular loaves. Thinly sliced it is a delicious bread with wild game or seafood, and it
makes extremely good sandwiches. It will hold well if wrapped in plastic wrap or bagged and kept in
the refrigerator.

Ingredients;
3/8 cup cornmeal
3⁄4 cup cold water
3⁄4 cup boiling water
1 tablespoon butter
1 tablespoon salt
2 tablespoons and one teaspoon brown sugar
2 teaspoons caraway seeds
1 tablespoon unsweetened cocoa
1 tablespoon instant coffee
2 packages active dry yeast
1⁄4 cup warm water (100-115 degrees approx.)
2 cups light rye flour (or dark, light gives better rise)
1 cup whole wheat flour
2 cups unbleached all-purpose flour

Add the cornmeal to the cold water and mix well. Pour into boiling water and stir until thickened.
When it is thickened and bubbly, stir in the butter, salt, sugar, caraway seeds, cocoa, and instant coffee.

Let the mixture cool in a large mixing bowl, just till warm, meanwhile dissolve the yeast in warm
water, add the yeast to the mixture and stir well.

Blend in the flours, adding more liquid if necessary, and stir until you have a fairly sticky dough. Turn
out on a floured board and knead, adding more flour if necessary, to make a firm elastic dough. Form
into a ball and place in a well greased bowl, turning to coat on all sides. Put in a warm draft-free spot
to rise until doubled in bulk (approx. 2 hours). Punch down dough and form into 2 balls and either
shape into free form loaves or roll and fit into bread pans. Allow to rise until almost double in bulk
(about one hour).
Bake at 375 for one hour until bread taps hollow, turn oven off and leave bread in oven with door open
for 1⁄2 hour. This loaf is better a little over done than underdone.

Thanks, Suz! I will give this a try.

Sounds nice...not sure we would have all of the components over in Oz though.

do you have a "bin inn" Vince?? if so have a look in there as they stock most of those things. our bin inns are a plain packaging/ bulk dealers and have bins of foodstuffs like those listed.

Yeah...you are probably right Elvis, most if not all will be there, I'll have to check it out.

Never thought of that....you probably want a metric conversion too? Tell you what, I'll just bring a loaf at the next beer get-together, wipe you're stump off and we'll have a snack.

What ingredients are unusual to you? Maybe I can help.

Cant wait to try this one Suz. Didnt know they had Rye flour. I love Rye bread in all its forms so will be giving it a try very soon.

Vince ....
Over here in the Colonys Hersheys Cocoa is the original unsweetened cocoa or Bakers chocolate as they refer to it in a lot of cake and cookie recipies. Helps to kick up the chocolate without adding more sugar in baking, candy making , puddings and frostings.

Thanks 10spot...I too am a bit partial to a nice rye bread.

The only things that are unknown to me are the rye flour and the unbleached all purpose flour. The two types of flour that we have is Self Raising Flour and Plain Flour. I am assuming that the AP flour is what we call Plain Flour. There is also another flour called bread making flour that apparently is flour made for bread making.

Don't use the self rising flour, this recipe has yeast in it and yeast will raise the bread....boys are silly....and rye flour won't make it taste like rye bread, it's the caraway seeds that do that. Maybe you should ask the one who bakes in the family for some advice

Unbleached flour is often sold in health food stotes.

I definitely like this recipe. Quite a list of ingredients. Thanks.

breadmaking flour is finer than plain flour and if you want really really nice scones use half n half in your next batch!!!! they will be almost as light n fluffy as a sponge cake.

Suzanne wrote:

Don't use the self rising flour, this recipe has yeast in it and yeast will raise the bread....boys are silly....and rye flour won't make it taste like rye bread, it's the caraway seeds that do that. Maybe you should ask the one who bakes in the family for some advice

Its usually me that does any bread making in our house...nut I am certainly not up to the standard of someone that does a lot of baking.

I will have a bit of a search around...hit the local health food store and see what they have...I and "chomping at the bit" to give this recipe a try.