BLACK PEASANT BREAD
2 c. hot water
2 tbsp. grated bitter chocolate
3 tbsp. oil
3 tbsp. caramel
1 tbsp. salt
3 tbsp. molasses
1/4 to 3/4 tsp. cumin seed, crushed
2 tbsp. yeast, dissolved in 1/4 cup warm water with 1/2 tsp. sugar
2 1/2 c. unbleached white flour
1 1/2 c. whole wheat flour
2 c. dark rye flour
1/3 c. cornmeal
1/3 c. bran
In a large bowl mix together the hot water, chocolate, oil, caramel, salt, molasses and cumin. Add the dissolved and foaming yeast. Beat in 2 cups of white flour for 1 minute, to blend, then 2 minutes to develop the gluten. Mix the whole wheat, rye, cornmeal, and bran together thoroughly and stir in by hand. The dough should be rather stiff. If necessary, add a little more white flour. Turn onto a floured board and knead for 15 minutes. The bread needs a lot of kneading.
Place in an oiled bowl, turning to coat both sides. Cover with plastic wrap and a towel and let rise in a warm, draft free place until double in bulk, about an hour. Knead again, for 10 minutes. Divide into two balls and place in 8 inch pie pans that have been greased and dusted with cornmeal. Rise again. Bake in a 375 degree oven for 30 to 35 minutes. After 25 minutes, brush with beaten egg white and return to oven.
1 c. sugar
1 tbsp. water
Cook in a heavy skillet over medium heat until it turns black and frothy. Add enough boiling water to make a heavy syrup. It will spatter when you add the water, so watch carefully. The sugar will coagulate into a small ball when the water is added and must be melted over moderate heat until the syrup is smooth and of the right consistency. Cool and use what you need, bottling the rest for the next batch of dark bread. It will keep indefinitely.