/ Recipe: Black bread with carrots and cumin

Recipe: Black bread with carrots and cumin

  • Dry yeast - 2 1/4 Teaspoons
  • Warm water - 320-400 milliliters
  • Cane sugar or brown sugar - 1 teaspoon
  • Cocoa - 2 Art. Spoons
  • Ground coffee espresso - 2 Art. Spoons
  • Treacle - 70 milliliters
  • Cumin - 3 teaspoons (plus cumin for sprinkling)
  • Unsalted butter - 3 items. Spoons
  • Sea salt - 2 teaspoons
  • Carrots - 2 glasses (2 large carrots)
  • Rye flour - 1 1/3 Cups
  • Flour for bread - 3 1/4 Cups (plus flour for surface)
  • Olive oil - To taste
  • Buttermilk, water or milk - 2 Art. Spoons

1. In a small bowl, mix the yeast with 1 1/3 cup of warm water and sugar. Set aside until foam forms. In a small saucepan over a slow fire, mix the cocoa, espresso, molasses, caraway, chopped butter and salt. Heat, stirring constantly. 2. Mix the yeast mixture with grated grated carrot and coffee paste in a large bowl. Add the flour and mix until you have a soft, sticky dough. If your dough is too dry, add a little warm water. If, on the contrary, your dough is too liquid, add a little flour. Put the dough on the work surface and knead for 5 minutes until the dough becomes elastic and elastic. You can also do this using a dough hook. 3. Form a ball from the dough, grease it with olive oil and put in a bowl filled with oil. Cover with a kitchen towel and let rise in a warm place for 1-2 hours, until the dough increases in volume by at least half. Put the dough on a lightly floured work surface and form a disc. Place on a lightly oiled baking sheet, then cover it with a towel or a plastic wrap. Writing to rise in a warm place is almost twice as long as an hour. Open the dough, neatly grease the buttermilk, sprinkle with flour and 1 teaspoon cumin. With a serrated knife, make a deep cross-cut in the center of the bread. 4. Bake the bread 20 minutes in the oven at 220 degrees. Reduce the heat to 180 degrees and bake for another 20-25 minutes, until a crispy crust is formed. Remove from the oven and allow to cool for at least 15 minutes before serving. 5. Cut the bread into slices and serve.

Servings: 12

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