Similar to Polish dark bread called Razowy na miodzie.
Recipe
Ingredients
If the table or any part of the recipe is too squished on your device, try rotating it to landscape orientation
| 2 ¼ cups | ~500 mL | Warm water 1 min microwave |
| 2 tbsp | 50-55g | Fancy molasses1 (original recipe called for 3 tbsp) |
| 1 tbsp | Or ~30 g fresh | Active dry yeast |
| 500 g | ~3.5 cups | Whole wheat flour |
| ¼ cup | Wheat germ | |
| ¼ cup | Wheat bran | |
| 2 tsp | Salt | |
| 1 tbsp | Sesame seeds (optional) |
- In some parts of the word it may be hard to get cane molasses. Beet molasses is purported to be less palatable. I will update this when I hear back from my friends who may try the beet molasses. You can substitute 60-65 g of honey for molasses, but it results in lighter-coloured bread with less flavour. If you use honey, you can add 1-2 tsp of baking soda to make the bread slightly darker, but it does affect the taste. ↩︎
Steps
- In a large bowl, stir 1 cup of the warm water with molasses. Sprinkle in yeast; let stand for 10 minutes or until frothy. See the attached video.
- With wooden spoon, beat in flour, wheat germ, salt and enough of the remaining water to make sticky dough. Work with hands for 30 seconds.
- Transfer to prepared (greased) 9″x5″ pan. Sprinkle with sesame seeds (optional).
- Cover with plastic wrap; let rise in warm draft-free place just until dough reaches top of pan, about 20 minutes.
- Bake in center of 400°F (200°C) oven for 55 minutes or until browned and loaf sounds hollow when tapped on bottom. Remove from pan.
- Turn upside down and return to turned-off oven for 5-10 minutes.
- Remove from oven and let cool on rack.
Notes
- As adapted by Iwona and Tomek from Canadian Living’s Best Breads & Pizzas (ISBN 0-345-39868-8)
See the video of yeast starting to ferment