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Black Bread

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This bread gets its color from coffee and cocoa.

Source: Martha Stewart Living, October 1995
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How would you rate this recipe?
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  • MS10843224
    3 NOV, 2013
    This is an easy recipe, though the dough is difficult to knead...what a workout! I thought maybe it needed more water (which is why I prefer a recipe that provides weight as opposed to cups), but I persevered. I used a rolling pin to make the 9" square and had another workout to shape the loaves. I added caraway seeds with the egg wash and baked 40 minutes (200 degrees internal temp). The crust is golden and crunchy, and the crumb is tender and dense. DELICIOUS!
    Reply
    • MS12255066
      5 NOV, 2016
      This was absolutely delicious; a great breakfast or sandwich bread, especially with a nice slice of Norwegian cheese. It comes out with a crunchy crust and a soft interior. I used King Arthur white whole wheat flour, and two packets of Red Star Platinum Yeast. My loaves did not come out shaped as nicely, but I'm sure I'll be making this again so I can practice!
  • DaCACook
    29 MAR, 2010
    This recipe requires a lot of ingredients and the dough is somewhat difficult to work with because there doesn't appear to be enough moisture. After baking, the bread is dense with a crispy crust and has a definite aftertaste of coffee and unsweetened chocolate. The bread will go well with something strong like salmon. I enjoyed making the bread, but I was hoping for a lighter, less dense bread and will probably not make this bread again.
    Reply
  • DaCACook
    29 MAR, 2010
    This recipe requires a lot of ingredients and the dough is somewhat difficult to work with because there doesn't appear to be enough moisture. After baking, the bread is dense with a crispy crust and has a definite aftertaste of coffee and unsweetened chocolate. The bread will go well with something strong like salmon. I enjoyed making the bread, but I was hoping for a lighter, less dense bread and will probably not make this bread again.
    Reply

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