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A hearty, rustic loaf with a deep, rich color and a slightly sweet flavor from dark molasses. Perfect for sandwiches, toast, or alongside a warm bowl of soup.
Activate the yeast. In a small bowl, combine the warm water and active dry yeast. Stir gently and let it stand for 5-10 minutes until the mixture is foamy and bubbly.
Mix the dough ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, and salt. Add the foamy yeast mixture, molasses, and melted butter to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
Knead the dough. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by hand, or 6-8 minutes with a stand mixer, until the dough is smooth and elastic. The dough will be slightly sticky.
Let the dough rise (First Rise). Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
Shape the loaf and let it proof (Second Rise). Gently punch down the risen dough to release the air. On a lightly floured surface, shape the dough into a 9-inch log. Place the log seam-side down in a greased 9x5 inch loaf pan. Cover loosely and let it rise for another 30-45 minutes, until the dough has risen about 1 inch above the rim of the pan.
Preheat the oven. While the loaf is proofing, preheat your oven to 375°F (190°C).
A hearty, rustic loaf with a deep, rich color and a slightly sweet flavor from dark molasses. Perfect for sandwiches, toast, or alongside a warm bowl of soup.
This american recipe takes 60 minutes to prepare and yields 12 servings. At 152.3 calories per serving with 3.94g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or side.
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Bake the bread. Place the loaf pan in the preheated oven. Bake for 35-40 minutes. The top should be dark and firm, and the loaf should sound hollow when tapped on the bottom. For accuracy, an instant-read thermometer inserted into the center should read 190°F (88°C).
Cool the bread. Remove the bread from the oven and let it cool in the pan for 10 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the inside from becoming gummy.
Replace the 2 tablespoons of unsalted butter with an equal amount of melted coconut oil or other vegetable oil.
Add 1/2 cup of rolled oats or a 1/4 cup of flax seeds to the dry ingredients for extra fiber and texture.
Use instant yeast instead of active dry yeast. You can mix it directly with the dry ingredients and expect slightly shorter rising times.
For a slightly sweeter bread, you can increase the molasses to 1/3 cup or add 1 tablespoon of brown sugar.
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