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black bread, mark

GSMegan avatar
Recipe by
Megan Stewart
@GSMegan
Middletown, OH

This is a recipe his mom, Caroline Theresa Lagonosky Firley, made, and he immediately said had to be part of the bakery.

►
yield 12 serving(s)
method Bake

Ingredients For black bread, mark

  • 2 md
    potatoes, scubbed, quartered
  • 3 oz
    unsweetened baking chocolate
  • 2 Tbsp
    butter
  • 1/4 c
    dark molasses (not blackstrap)
  • 5 1/2 Tbsp
    honey
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg, freshly ground
  • 1/2 c
    coffee, freshly brewed
  • 2 Tbsp
    yeast (2 packets)
  • 1/2 c
    warm water
  • 2 tsp
    sugar
  • 1 c
    cornmeal
  • 2 c
    rye flour
  • 2 c
    whole wheat flour
  • 2 c
    unbleached white flour
  • 1/4 c
    currants
  • 1 Tbsp
    molasses
  • 1 Tbsp
    warm water

How To Make black bread, mark

  • 1
    Boil the potatoes until soft. Drain the potatoes, reserving a cup of the potato water. Mash the potatoes with a fork or masher to yield one cup. In a large saucepan, melt the chocolate and butter on low heat, stirring constantly. In a large bowl, combine the melted chocolate with the mashed potatoes. Add the molasses, honey, currants, cinnamon, nutmeg, coffee and and the cup of the reserved potato water. Mix thoroughly. In a small bowl combine the yeast, warm water, and one teaspoon of sugar. Set aside until the yeast bubbles, about 5 minutes. Pour the activated yeast into the cooled potato mixture and combine. Add the cornmeal, rye flour, whole wheat flour, white flour and the salt. Mix well. The dough will be somewhat lumpy. Turn the dough out onto a well-floured surface, cover, and let rest for 15 minutes. Meanwhile, clean, dry and butter or oil the large bowl. Knead the dough for about 5 minutes, adding more white flour as necessary to prevent sticking. Form it into a ball, and place it in the buttered bowl, and turn it to coat all sides. Cover and let rise until doubled in a warm, draft-free place for about 90 minutes. Knead gently for about a minute and let rise again until doubled, about 40 minutes. Form the dough into two round loaves and place them in buttered 9 inch round pie pans or on a large baking sheet. Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 350F Brush the loaves with the molasses and water glaze. With a sharp knife, cut a shallow X in the too of each loaf. Bake for 45 minutes or until the bread sounds hollow when tapped on the bottom.
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