Your brain and your tongue won’t believe it… but this bread is gluten free. With warm coffee and chocolate notes and a hint of caraway this bread is rich, dark, and satisfying. Having a base of caraway for flavor- you won’t even notice the rye flour is missing. Serve with your favorite spread (in this picture we used chevre and traditionally smoked salmon), or use it as a great base for a grilled Reuben.
1 large loaf
35 to 45minutes,
420 g Artisan Blend (gum/rice free)
11 g Instant or Rapid Yeast
10g caraway seed
5 g instant coffee powder
50g unsweetened cocoa powder
400 g warm water 110 to 115 degrees F
50g avocado oil or olive oil
50g molasses (blackstrap molasses)
In a small saucepan, combine water and caraway seed. Bring to a simmer and simmer for 5-10 minutes. Take off the heat and allow to cool to a lukewarm temperature. Strain out the seeds (if desired), and add enough water to come to a 2 cup measure.
Into the bowl of the stand mixer add all of the ingredients.
Mix with the paddle attachment. Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy.
Remove dough from bowl and place 0n a board or countertop surface to bring the dough together. Cover with plastic wrap and allow dough to hydrate/rest for 20 minutes.
After the 20 minute hydration/rest this dough should be pretty similar to regular bread dough. On a floured surface, shape the dough into ball shape.
Shaping method #1: To get the traditional coiled shape of artisan bread use a brotform dough rising basket. Rub flour all over the basket. Place the shaped loaf (smooth side down) into the floured basket and cover with lightly greased plastic wrap.
Shaping method #2: Place the shaped loaf into a bowl with a lightly floured tea towel and cover with lightly greased plastic wrap. Proof dough for 45 minutes in a warm place until it is doubled in size.
Preheat the oven to 450° Fahrenheit. If you are using a pizza stone or baking steel preheat it for about 45 mins before baking
Remove cloth. Sprinkle parchment paper with a little flour and carefully turn the dough onto the parchment paper so that the shaped side is now up. Score the loaf with a serrated bread knife.
Lift the parchment and loaf together into the hot baking stone or cookie sheet so the parchment lines the bottom. Be careful not to touch the pan since it is very hot.
Bake for 35-40 minutes, spraying water from a spray bottle into the oven 2 or 3 times during the first 10 minutes to aid in creating the crust
Loaf is done when it reaches an internal temperature of 210. Remove the loaf from the oven. Transfer it to a cooling rack and allow to cool completely before cutting.