Bohemian Blackbread : Photo
This is another recipe from Beth Hensperger...This bread is intoxicating! I love it and I can't believe how wonderful light and airy it is with a crisp to the thin crust...I baked it under cover for 30 min. steamed it about 5 seconds, uncovered and baked another 20 min...registered 200 done!
I had everyting except the fennel seeds...darn!...couldn't keep my nose from smelling the cooling chocolate, caraway sent!...I thought the taste was very good....I can just imagine it with a poolish!! This was actually set on a dough cycle last nite in my bread machine! It finished at about 10AM this morning mixing and first rise of the dough! Shaped it and put it into my pre-heated 400 oven..turned down to 350 and placed on a hot stone. There is a very similar recipe given on-line under Russian Black Bread my Beth Hensperger.
Thought I might as well give this one a try...since I was going to heat up my oven to make rolls that Howard had just listed recently...I'll post them a little later today.
My X on top was rather blown away...prep. for dinner while it cooled!
Crumb is light and airy with a thin crispy crust.
Crumb shot! There is Wheat Bran, Medium Rye Flour, Bread Flour, Caraway seed, Chocolate, and I used Robust Molasses and Expresso Powder.