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Dark Bread
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 452
% Daily Value**
Total Fat 5g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 167mg
Sodium 71mg
Total Carbohydrate 87g
Dietary Fiber 6g
Sugars 12g
Protein 14g
Vitamin A  4%Vitamin C  0%
Calcium  6%Iron  28%
Potassium  11%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Dark Bread

Recipe Tags: Bread Recipes

Date Added: November 13, 2017


1 Egg lightly beaten
1 Tablespoon Water
1 Cup Water Warm plus
1 1/2 Cups Rye Flour
2 Tablespoons Yeast
1/4 Cup Molasses
1/4 Cup Maple Syrup
4 Cups Whole Wheat Pastry Flour
4 Eggs at room temperature
1 Tablespoon Instant Coffee
1/2 Cup Cornmeal
2 Tablespoons Carob Powder
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1. Combine warm water and maple syrup; sprinkle on yeast; set aside.

2. Using a whisk, blend eggs, molasses, and coffee.

3. Add carob powder and 1/2 of flour.

4. Beat until smooth.

5. Using a wooden spoon, mix in rye flour and corn meal; beat thoroughly.

6. Gradually add remaining flour.

7. Turn onto floured work surface and knead 15 minutes.

8. Place in lightly oiled bowl; turn dough so top is also oiled.

9. Cover with a towel and let stand for 1 hour.

10. Turn out, punch down, and knead for 3 minutes. Form into round loaves.

11. Place on lightly oiled cookie sheets. Combine egg and water; use to brush loaves.

12. Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes.

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Dietary Notes:
This recipe is very low-sodium with 71.13mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Yeast, Gluten, Corn, Sulfites allergies.
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