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La Belle Cuisine
The Martha Stewart Living Cookbook
The Editors of Martha Stewart Living,
2000, Crown Publishing Group
Martha Stewart Living - One Year Subscription
bread gets its color and flavor from
molasses, coffee and cocoa.”
tablespoon instant coffee
2 cups plus 2 tablespoons warm
water (110 degrees F.)
1/4 cup molasses
2 1/2 1/4-ounce packages (1
plus 2 teaspoons) active dry yeast
2 tablespoons honey
4 1/2 cups whole-wheat bread flour,
plus more for dusting
1/2 cup plus 2 tablespoons bread flour
1 cup plus 3 tablespoons dark rye flour
2 tablespoons sifted cocoa powder
1 tablespoon plus 1 teaspoon kosher salt
Olive oil, for bowl and plastic wrap
Coarse cornmeal, for dusting
1 large egg white, lightly beaten
1. In a small bowl, dissolve the coffee in 1/4 cup warm water. and set
aside. In the detached bowl of an electric mixer, combine the remain-
3/4 cups plus 2 tablespoons of warm water and the molasses.
yeast on top, stir, and let stand until yeast
is foamy, about 10 minutes.
Attach the bowl to the mixer fitted with the paddle attachment. Add
the remaining ingredients. Except the cornmeal and egg white, to the yeast
mixture; mix on low speed for 1 minute. Switch to the dough hook, and
on medium-low speed until dough is smooth and slightly tacky, 6
(or knead by hand, 15 to 20 minutes.)
Transfer the dough to a lightly floured surface, and knead by hand,
5 turns, into a ball. Place the dough, smooth-side up, in a large
oiled bowl; cover with plastic wrap and let rise in a warm place
doubled in size, 1 1/2 hours.
Turn the dough onto a lightly floured surface, and cut in half.
one piece of dough loosely with lightly oiled plastic wrap, and set
Press the other piece of dough into a 9-inch square. Fold one side
the dough into the middle, then fold the other side over it, like a
Turn the dough 90 degrees and fold again, pinching the seam and sides
closed. Place the seam side down on an unfloured surface, and roll the
dough back and forth, shaping the loaf. It should be tapered to a point
at both ends, thick and rounded in the middle, and 12 inches long. Repeat
shaping process with the remaining piece of dough. Dust a clean cloth
coarse cornmeal and place the loaves on top about 6 inches apart.
loosely with lightly oiled plastic wrap and then with a towel. Let
dough rise in a warm place for 45 minutes.Thirty minutes before this
final rise is completed, place a baking stone, if using, in the lower
the oven and an empty baking pan on the lowest shelf. Preheat the
to 400 degrees F. In a large saucepan, bring 2 cups of water almost to
5. Transfer the loaves to a baker’s peel or baking sheet that has
dusted with coarse cornmeal. Brush the top of the loaves with the
white. Use a razor blade or serrated knife to make 4 diagonal
cuts, 1/4 to
1/2 inch deep, across each loaf. Slide each loaf onto the
baking stone. If
not using a stone, bake the loaves in a parchment-
lined baking sheet that
has been dusted with coarse cornmeal. Quickly
pour the very hot water into
the heated baking pan to create steam.
Bake until dark brown and hollow
sounding when tapped on the
bottom, 30 to 40 minutes. Let cool on a wire
rack for at least 30
minutes before slicing.
Stones – Baking stones provide even, insulated heat, which
bread to cook more evenly than it would on a metal baking sheet.
also absorbs moisture from the dough as it bakes, creating a
and chewier crust. You can find baking stones (which are
the same as pizza
stones) at kitchen-supply store, or you can use unglazed
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