Crusty Wheat and Rye Bread
This Bread is very similar to the ones you get at some of those fancy steak houses.
I have no clue where I found the original recipe for this from, I had it tucked away in my "recipes to try file". Dug it out today and tweaked it to my liking.
1 cbread flour
1 cwarm water, 110 degrees approx
2 Tbspcocoa powder, sifted to remove any lumps
1 crye flour
1 1/2 cwheat flour
1 cbread flour
1 tspsea salt
1/4 cvegetable oil
1 cstrong coffee, room temp
How to Make Crusty Wheat and Rye Bread
- In a large mixing bowl add, 1 c bread flour, yeast, sugar and warm water, mix well with paddle attachment. Allow to rest 20 minutes.
Switch to dough hook, then add in cocoa powder, rye, wheat and bread flours, salt, molasses and oil. Turn mixer to low and slowly start adding coffee. You may need to add a little warm water, 1T at a time, at this point to get the flours incorporated. Once all flour is incorporated, continue to knead for 5 minutes, dough will start to pull from sides of the bowl and gather in middle, forming a dough ball, if you accidentally added to much water and dough is not coming together or is sticky, simply add a little more bread flour, a couple tablespoons at a time. This will be a firm, dry to touch dough.
- Place dough into a oiled or sprayed bowl, flip over to coat both sides. Cover with plastic wrap and place in warm place to rise until doubled in size, about 45 minutes. Then punch down and knead a couple times, place back in bowl, cover again and allow to double in size again. Then punch down, shape into loaf and place in greased 9x5 loaf pan. Cover with plastic wrap, allow to rise about 20 minutes.
Preheat oven to 375.
If desired, with a sharp knife, cut a 1" deep slit down the center. Then bake 35-45 minutes. Or until a thermometer reaches 170 approx. (I just use a meat thermometer)
Remove from oven, to cooling rack for 2-3 minutes, then remove from pan to cooling racks to cool completely.