Serbian Pumpernickel

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Prep time: About 30 minutes
Rising time: 2 hours
Cooking time: 45 minutes

Makes: four 6-inch boules

    

Ingredients

• 2 T.         active dry yeast
• 1/2 cup   warm water
• 1 oz.        unsweetened dark chocolate
• 2 t.           instant coffee granules
• 2 T.         caraway seeds
• 1/2 cup   cider vinegar
• 1/2 cup   molasses
• 2 cups     boiling water
• 1 cup      oat bran
• 4 cups     rye flour
• 2 t.          salt
• 3 1/2 cups     white flour
• 1 T.         mild olive oil

    

Directions

1. Dissolve the yeast in 1/2 cup of warm water and let it activate for 20 minutes.
2. Shave the chocolate finely or crush into small pieces.
3. Add to a large mixing bowl the boiling water, chocolate, coffee, vinegar, brown sugar and caraway seeds.
4. Stir until the chocolate dissolves. Let mixture cool until luke warm.
5. Mix in the rye flour and oat bran. Mix in the white flour.
6. Turn out onto a floured surface and knead 100 strokes.
7. Place dough on an oiled cookie sheet and let it rise 1 hr in a warm place.
   (I leave my oven door ajar. The pilot light brings the temperature to around 100 deg. F)
8. Divide into 4 equal portions, form them into rounds, place on a cookie sheet and return to oven to rise another hour.
9. Bake 45 minutes in 350 deg. F oven.

 

Good as an appetizer sliced thinly and spread with cream cheese.

Inspired by delicious bread served at a farmhouse restaurant in Serbia, June 9, 2017.
Based on a recipe from the Internet.

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