Black Hills Health and Education Center

Old World Black Bread

by Elizabeth

Old World Black Bread

2 cups lukewarm water

1 Tbsp. yeast

1 Tbsp. honey

1/2 cup gluten flour

1/4 cup carob powder

1/2 cup rolled oats

2 cups rye flour

1/3 cup molasses

2 tsp. salt

2 cups whole wheat flour (hard wheat)

As needed soft whole wheat flour for kneading

Combine yeast, sweetner and warm water in a bowl to soften, Stir in molasses. Combine gluten flour, carob powder, oats, rye flour, and salt, and add to yeast mixture. Let stand 10 minutes. Add hard wheat flour and enough soft wheat flour to make a stiff dough. Knead vigorously for 10 minutes, until dough is moist but not stickyl Let rise until double in bulk. Punch down. Shape into 2 round loaves, and place them on prepared baking sheet. Let rise 45 minutes. Bake at 350 for 1 hour or until done.

This is good mixed with the whole wheat recipe to make a swirl bread.

Originally Posted: Nov 17, 2008 at 10:01 AM
Last Updated: Nov 17, 2008 at 10:01 AM
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