This unusual recipe for a dark rye loaf contains polenta, potatoes and cocoa! The result is a rich, dark and flavour some bread.
- Yield: 20 slices
- Cooking Time: 1 Hour 10 Minutes
- 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.