Who here's been to a certain steakhouse where, prior to recieving your slab of beef (or chicken, or fish, as the case may be) they set down a delicious, dark, sweet loaf of bread that's piping hot and calling out in desperation for a pat of butter? Show of hands?
Yeah. I thought so. I loved that place too!
It's funny, actually - one of the last places I remember eating dinner as a "normal", allergy-free patron was that steakhouse. I don't even want to think about the amount of stuff I ate that night that caused me inner turmoil - I (and poor Andrew, by proxy of me being up all night) paid for it dearly! I can live perfectly well without red meat, creamy sauces and even the deep-fried onions, but I have never have forgotten that wonderful, wonderful bread.
Of course, I have had the world of the internet at my fingertips, and with that the in-exhaustible lists of "copycat" recipe sites out there. Pretty much every single page I looked out for this recipe was exactly the same - like this one - so I decided to take it upon myself to change it up as I saw fit. In the process, not only did I make the pile o' carbs a tiny bit healthier (without the yummy whipped butter, though...) but I also got to use up some of the stuff lying in wait in the pantry! Besides, baking bread is a WAY better use of my time and energy than filling out accounting spreadsheets and summarizing articles, right?
Though the commercial-grade formula for this bread uses caramel colour, my home version uses (admittedly gratuitous amounts of) food colouring. Of course, if you don't like to use food colouring in your recipes, leave it out... the bread won't be nearly as dark but it will taste exactly the same!
Multigrain Molasses Bread
1/4 cup buckwheat honey
3 tbsp blackstrap molasses
1 tbsp melted, salted butter
1 small bottle (1/4 oz) green food colouring
1 small bottle (1/4 oz) red food colouring
1/2 cup warm (not hot) coffee
3/4 cup warm (not hot) water
2 cups flour
1 cup dark rye flour
3/4 cup buckwheat flour
1 tsp vital wheat gluten
1 tbsp cocoa powder
1/2 tsp salt
1 packet instant yeast
- In a bowl, stir together honey, molasses, butter, food colouring, coffee and water. Set aside.
- In a large bowl, mix flours, gluten, cocoa, salt and yeast.
- Pour in the liquids and stir in to form a slightly soft, sticky dough.
- Turn out onto a floured board and knead 10 minutes, adding only minimal flour (you want the dough to remain soft). Alternately, knead with a stand mixer for 7-8 minutes, until smooth.
- Place into an oiled bowl, turning to coat. Cover and allow to rest 30 minutes.
- Divide dough in half and shape into two small (about 15-oz), oblong loaves.
- Place on parchment-lined baking sheets, cover and allow to rise 1 hour.
- Preheat oven to 350F.
- Sprinkle loaves lightly with cornmeal and slash diagonally 3-4 times with a sharp knife.
- Bake 35 minutes, remove immediately to wire racks and cool completely.
Total Fat: 1.0 g
Cholesterol: 1.5 mg
Sodium: 6.4 mg
Total Carbs: 22.3 g
Dietary Fiber: 1.8 g
Protein: 2.6 g
Check out this week's round-up of YeastSpotting over at WildYeast for more bready goodness!