For those of you who love rye bread and miss it desperately, this is a good alternative. The secret to the flavour is the molasses, cocoa , and caraway. Try it and see if it isn’t really, really close to the real thing!
1 packet active dry yeast
1 T Molasses
1/2 c warm water
2 Tbsp caraway seeds
1/2 tsp Baking soda
1 teaspoon salt
1/4 c sugar
1/4 c shortening
2 1/2 cups buttermilk, at room temperature
4 c (16oz or 454g) Better Batter All Purpose Flour
1 1/2 c teff flour
1/2 c sorghum flour
1 Tbsp Cocoa
Preheat oven to 375 degrees. Grease two 8×4 inch loaf pans (you may also use a greased cookie sheet for free form loaves).
In a small saucepan heat water and caraway seeds. Let steep for 20 minutes. Strain thoroughly and let cool till warm.
In a small bowl, combine yeast, molasses and warm water.
Let sit for about 5 minutes, or until foamy.
In the bowl of your mixer, combine baking soda, salt, sugar, shortening, and buttermilk. Add yeast mixture. Add flours and cocoa and beat on high speed for 3 minutes. The texture of this dough should resemble drop cookie dough or very thick buttercream icing.
Spoon into a greased loaf pans or greased cookie sheet and smooth with wet hands until you get a rounded loaf shape: for pans, I recommend wetting your hands and creating a ‘divot’ around the edge of the loaf, right down to the bottom of the pan, as well as smoothing the top of the loaf – this will give you a beautifully rounded loaf after rising and baking. For cookie sheets: You may want to dust the sheet with cornmeal after greasing to allow the loaves to slide easily off the sheet once baked. Form into rounded, peasant style loaves with wet hands (think of the dough like damp clay) and cut a 1/2 inch deep cross in the top of the dough.
Allow loaves to rise in a warm, humid place, about 45 minutes to one hour. (ideally 70 percent humidity and 95 degrees F). Alternately you may allow these to rise in a cool temperature (covered in the fridge), for up to 3 days.
The loaves will not ‘rise’ very much in the rising stage, but will rise quite a bit when baked.
Bake for 45-55 minutes at 375, or until loaf is very golden brown, or at least 210 degrees internal temperature.
Turn onto a rack to cool completely. Loaf should sound hollow when you tap the crust.
Allow the bread to cool at least an hour and a half to allow the moisture to equalize – the bread crumb will compress and the loaf will seem gummy if cut too soon.