This is a wonderful, deeply flavored and crusty bread. To get the crust as shown in the photo, you will need to follow the directions using the heated dutch oven. However, you may also split the dough in two and bake in 2 one pound conventional loaf bread pans. This will yield a softer crust, but still a wonderful bread.
Add the flours, salt, caraway seeds and yeast in a mixing bowl. Sift in the cocoa to remove the small lumps. Turn the mixer on low to completely combine all the dry ingredients.
Thoroughly mix the molasses, egg and water and heat to 95 to 100 degrees
Pour the liquid over the flour mixture. If you are using an electric mixer, use the dough hook, turn on to low speed, and mix until the dough clings to the dough hook and comes away cleanly from the sides of the bowl. This should take about 3 to 4 minutes. You may have to stop the machine and scrape down the sides of the bowl during the mixing process.
If you are mixing by hand, you might want to start using a wooden spatula to combine the liquid and flour. Once it's mixed, use your hands to knead into a ball of dough.
Turn the dough out onto a lightly floured surface and knead for another 5 to 7 minutes. Place the dough in a clean bowl large enough to hold it when it has doubled in size. Cover with plastic wrap, and set in a warm place to rise. It should double in size in 45 minutes to an hour.
Turn the dough out onto a lightly floured surface. Gently knead for another minute, and form into a ball. Place the dough in the Bennaton proofing basket. If you want the impression of the reeds, place directly in the basket, and if you want smooth sides use the canvas liner. This should again double in size in about 45 minutes.
When your bread dough is about 15 minutes into this second proof, turn on your oven to 400 degrees for Convection and 425 degrees for Conventional. Place a 5 to 6 quart size Dutch Oven to heat.
When the bread dough has almost doubled in size, take the Dutch oven out of the oven. Gently "dump" the dough on to a large square of parchment paper, pick up the dough by the four corners of the paper and place in the Dutch oven, put on the lid, and place it back in the oven. Set the timer for 30 minutes. After 30 minutes remove the cover, and set the time for 15 minutes. Remove the bread from the oven and turn out onto a cooling rack.
Ingredients
Directions
Add the flours, salt, caraway seeds and yeast in a mixing bowl. Sift in the cocoa to remove the small lumps. Turn the mixer on low to completely combine all the dry ingredients.
Thoroughly mix the molasses, egg and water and heat to 95 to 100 degrees
Pour the liquid over the flour mixture. If you are using an electric mixer, use the dough hook, turn on to low speed, and mix until the dough clings to the dough hook and comes away cleanly from the sides of the bowl. This should take about 3 to 4 minutes. You may have to stop the machine and scrape down the sides of the bowl during the mixing process.
If you are mixing by hand, you might want to start using a wooden spatula to combine the liquid and flour. Once it's mixed, use your hands to knead into a ball of dough.
Turn the dough out onto a lightly floured surface and knead for another 5 to 7 minutes. Place the dough in a clean bowl large enough to hold it when it has doubled in size. Cover with plastic wrap, and set in a warm place to rise. It should double in size in 45 minutes to an hour.
Turn the dough out onto a lightly floured surface. Gently knead for another minute, and form into a ball. Place the dough in the Bennaton proofing basket. If you want the impression of the reeds, place directly in the basket, and if you want smooth sides use the canvas liner. This should again double in size in about 45 minutes.
When your bread dough is about 15 minutes into this second proof, turn on your oven to 400 degrees for Convection and 425 degrees for Conventional. Place a 5 to 6 quart size Dutch Oven to heat.
When the bread dough has almost doubled in size, take the Dutch oven out of the oven. Gently "dump" the dough on to a large square of parchment paper, pick up the dough by the four corners of the paper and place in the Dutch oven, put on the lid, and place it back in the oven. Set the timer for 30 minutes. After 30 minutes remove the cover, and set the time for 15 minutes. Remove the bread from the oven and turn out onto a cooling rack.