[Sca-cooks] European Black Bread

Pat Griffin ldyannedubosc at yahoo.com
Wed Sep 26 20:10:03 PDT 2007

Here is the recipe I finally used:

European Black Bread
1.25 cups warm water
2 Tbs. Honey
1 packet active dry yeast

1.25 tsp. cider vinegar
2 Tbs. Canola oil
2.25 cups bread flour
.75 cups rye flour
1.5 tsp. salt
1.5 tsp caraway seed
1.5 tsp. dried minced onion
3 Tbs. Hershey's Special dark cocoa powder

Proof the yeast with the warm water and honey for about 15 minutes, or until
the yeastie beasties are nice and happy and bubbly.
Add the rest of the ingredients in the order given.
Set machine to dark crust and turn on
When done, cool on a rack for at least 15 min. before slicing.

Loaf was very dense and moist.  My sister says it reminds her of the best of
the true German Breads.  She spent two tours of duty in Germany, and LOVES
the food, says nothing in America can touch it, except my Dutch Fork

Lady Anne du Bosc Known as Mordonna The Cook

Mka Pat Griffin

Thorngill, Meridies

mka Montgomery, AL

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