- 1 cup (250ml) warm water
- 2 teaspoons (1 sachet/7g) dried yeast
- 1 1/2 tablespoons treacle
- 1 teaspoon dried instant coffee
- 1 cup (150g) plain flour
- 1 cup (150g) rye flour
- 1/4 cup (50g) cornmeal (polenta)
- 1/4 cup (45g) burghul
- 2 tablespoons cocoa powder
- 2 teaspoons caraway seeds
- 1 teaspoon salt
- Cornmeal, extra, to sprinkle
- Caraway seeds, extra, to sprinkle
- Step 1Combine the water, yeast, treacle and coffee in a small bowl. Set aside for 5 minutes or until mixture becomes frothy.
- Step 2Combine the plain flour, rye flour, cornmeal, burghul, cocoa powder, caraway seeds and salt in a large bowl. Make a well in the centre. Add the yeast mixture and stir until well combined. Turn onto a lightly floured surface and knead for 10 minutes or until mixture is smooth and elastic. Place dough in a large bowl and cover with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
- Step 3Preheat oven to 200°C. Grease a large oven tray. Turn the dough onto a lightly floured surface. Gently knead until dough returns to original size. Shape dough into a 40cmlong log. Place on the prepared tray and loosely cover with plastic wrap. Set aside in a warm, draft-free place for 30 minutes or until dough rises. Lightly brush the dough with water and sprinkle with extra cornmeal and caraway seeds. Use a small sharp knife to cut 1cm-deep slashes diagonally along the loaf. Bake in preheated oven for 5 minutes. Reduce temperature to 180°C and bake for a further 20 minutes or until loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool.
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook: