This unusual recipe for a dark rye loaf contains polenta, potatoes and cocoa! The result is a rich, dark and flavour some bread.
Ingredients
- 2¾ oz (75 g) quick-cook polenta
- 10 fl oz (300 ml) cold water
- 2¼ oz (60 g) molasses sugar
- 1 tbsp light olive oil
- 1½ tsp salt
- 2 tsp caraway seeds
- 1 tbsp cocoa powder
- 8 oz (225 g) cold or lukewarm mashed potatoes
- 14 oz (400 g) dark rye flour
- 5½ oz (150 g) plain wholemeal flour, plus extra for sprinkling
- ½ oz (15 g) easy-blend dried yeast
- 3½ fl oz (100 ml) lukewarm water
- cooking spray, for oiling
How to Make It
Put the polenta into a saucepan with the cold water and cook over a low heat, stirring constantly, for 5 minutes, or until it has thickened to a porridge-like consistency. Remove from the heat and add the sugar, oil, salt, caraway seeds and cocoa powder. Stir to combine and leave to cool slightly.
Stir in the mashed potatoes, then add in the rye flour, wholemeal flour, yeast and lukewarm water and knead for 10 minutes, or until the dough is smooth and pliable.- Spray a large bowl with cooking spray and put the dough in the bowl. Cover with a clean tea towel and leave to stand in a warm place for around 45 minutes, or until doubled in size.
- Meanwhile, preheat the oven to 190°C/375°F/Gas Mark 5. Spray a 1-kg/2 lb 4-oz loaf tin with cooking spray.
Put the dough into the prepared tin, shaping it to fit. Make a few diagonal cuts along the top and sprinkle with a little wholemeal flour. Bake in the preheated oven for 1 hour, or until the loaf sounds hollow when tapped on the base. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.