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Old World Black Bread
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Old World Black Bread
  • 2 c. lukewarm water
  • 1 tbsp. honey
  • 1 tbsp. active dry yeast
  • 2 c. rye flour
  • 1/2 c. gluten flour
  • 1/2 c. rolled oats
  • 1/4 c. Carob Powder
  • 1 tbsp. salt
  • 1/3 c. molasses
  • 2 c. whole wheat flour and 2/3 c. unbleached flour (for kneading)
  1. Combine first three ingredients in a bowl. Stir next five ingredients together and add to yeast mixture. stir in molasses. Let stand for 10 minutes.
  2. Add whole wheat flour and unbleached flour as needed until you have a stiff dough.
  3. Knead vigorously for 10 minutes, or until dough is moist, but not sticky. Allow to rise until doubled (at least 1 hour). Punch down.
  4. Spray your hands with a food release spray and shape dough into a round loaf.
  5. Place on a cookie sheet and let rise for 45 minutes in a warm place.
  6. Bake in a preheated 350-degree oven for 1 hour, or until thoroughly baked.
  7. If it gets too brown in top, cover with foil until baking is completed. Yields one 22-ounce loaf.