Black bread with carrots and cumin
Description
Homemade baked goods for tea. Carrots give this bread a beautiful mottled color, but if desired, you can replace them with potatoes. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. In a small bowl, mix the yeast with 1 1/3 cups of warm water and sugar. Set aside until foamy. In a small saucepan over low heat, combine cocoa, espresso coffee, molasses, cumin, chopped butter, and salt. Heat, stirring constantly.
- 2
Step 2
2. Mix the yeast mixture with grated carrot (using a coarse grater) and the coffee mixture in a large bowl. Add flour and stir until you get a soft, sticky dough. If your dough is too dry, add a little warm water. If, on the contrary, your dough is too wet, add a little flour. Turn the dough out onto a work surface and knead for 5 minutes, until it becomes elastic and springy. You can also do this using a dough hook.
- 3
Step 3
3. Shape the dough into a ball, brush with olive oil, and place in a greased bowl. Cover with a kitchen towel and let rise in a warm place for 1-2 hours, until the dough has increased in volume by at least half. Turn the dough out onto a lightly floured work surface and shape into a disc. Place on a lightly greased baking sheet, then cover loosely with a towel or plastic wrap. Let rise in a warm place until nearly doubled, about 1 more hour. Uncover the dough, gently brush with buttermilk, dust with flour and 1 teaspoon of caraway seeds. Using a serrated knife, make a deep cross-shaped slash in the center of the loaf.
- 4
Step 4
4. Bake the bread for 20 minutes in the oven at 220°C. Reduce the heat to 180°C and continue baking for another 20–25 minutes, until a crispy crust forms. Remove from the oven and let cool for at least 15 minutes before serving.
- 5
Step 5
5. Slice the bread and serve.