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+ servings
Caraway Rye Black Bread on a cutting board

Caraway Rye Black Bread

Course: Bread + Rolls
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Vegan
Preparation: Baking
Prep Time: 4 hours
Cook Time: 45 minutes
Total Time: 4 hours 45 minutes
Servings: 1 3-pound loaf
If a pumpernickel and a deli-style caraway rye had a baby, it would be this loaf. A fine-crumbed pumpernickel-style loaf flecked with carrot and caraway just right for cool weather soup dipping, panini, cheese plates, fondue dipping and good old sandwiches. This vegan/dairy-free version makes one 3-pound loaf, two typically sized loaves, or great dinner rolls.
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Ingredients

  • cups all-purpose flour
  • 1 ½ cups rye or dark rye flour Camas Country Schoolhouse Dark Northern Rye is my favorite.
  • teaspoons instant dry yeast SAF brand is my go-to.
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons instant espresso powder or very finely ground coffee or espresso beans
  • 1 - 1½ Tablespoons caraway seeds
  • 2 teaspoons kosher or sea salt
  • 1 ½ cups warm water (110°-115°) and more as needed
  • ¼ cup molasses, dark or blackstrap
  • 3 Tablespoons olive, avocado, or safflower oil
  • 2 cups carrot or winter squash such as butternut, peeled and grated a fine grate will make the carrot to disappear into the dough- a course grate will make pretty orange flecks in the dough, your choice.

Instructions

  • Combine the dry ingredients (all-purpose flour through salt) in the bowl of a stand mixer fitted with the dough hook. Alternatively, do this by hand in a very large mixing bowl.
  • Measure the warm water into a 2-cup measure. Add molasses and oil, and stir to thoroughly combine.
  • With the mixer on low speed, add the water mixture gradually to the dry ingredients. Scrape down the sides of the bowl. Add the carrots and increase the speed to medium. Knead for about five minutes, scraping the sides of the bowl occasionally. Aim for a dough that is smooth, moist, and tacky, but pulls away from the bow. leaving just a few moist streaks on the bowl. If your dough is too soft, add additional AP or rye flour a tablespoon at a time. If it is too dry, add water a tablespoon at a time, allowing time for the flour to absorb it before adding more.
  • Oil a large lowl. With oiled hands, shape the dough into a ball and place it in the bowl. Flip it over a time or two to lightly coat it in oil. Leave it seam side down, covered with a dishcloth, to rest in a warm place for 1 -2 hours until the dough has just doubled in size.
  • After the first rise, gently press down on the dough. On a lightly oiled surface and with oiled hands, fold the edges of the dough into the center and press down. Do this again (twice total) to shape the dough into a tight, smooth ball. If you are baking it on a baking sheet, lightly oil the baking sheet and place the dough seam side down on the baking sheet. If you are baking your loaf in a Dutch oven (5-6 qt. is best) first place the dough on a sheet of parchment tucked into a small skillet or pan about the width of your Dutch oven, and place your Dutch oven into your oven. (This allows the dough to rise while your Dutch oven is preheating.) With either baking method, cover the dough with a dishcloth for its final rise in a warm place for one hour.
  • Preheat the oven to 425°/ 220C. Brush the top of the loaf with water and scatter another 1 teaspoon of caraway seed on top, if desired. With a very sharp knife and without deflating the dough, cut an "X", a line down the center, a half moon, or wheat-shaped dashes into the top. Or leave it to make its own fough gash as it expands in the oven. If you are baking the loaf in a Dutch oven, use the parchment corners to gently lift the dough into the hot Dutch oven. If you are baking it on a baking sheet, place the sheet in the oven.
  • Bake for 20 minutes at 425°/ 220C. Reduce the oven temperature to 350°/ 180C and bake for another 20-25 minutes. (Reduce the time if you've divided the dough into smaller loaves or rolls.) The loaf will be ready when it has a very well browned bottom crust and sounds hollow (like a drum) when you firmly pat it. Don't be afraid to give it more time in 5-minute increments-- you definitely don't want it underdone.
  • Remove the loaf to a cooling rack. Allow the load to cool to the touch completely before cutting into it. Slicing into a hot loaf of bread turns it into a compressed gooey mess, so be patient for this most excellent reward.