By Susan Roach
Updated February 3, 2019
Note: the recipe below makes 5 x 10 ounce loaves plus a smaller loaf.
3 teaspoons dry active yeast (not the kind for bread machines)
1 cup warm water
3 tablespoons molasses
5 cups white bread flour
3 cups dark rye flour
2 teaspoons salt
1 square unsweetened chocolate
1 ¼ cup warm water
1 tablespoon coffee crystals
4 tablespoons oil
2 tablespoons vinegar
~1 tablespoon of oil, to coat the inside of the bowl
several tablespoons of whole wheat flour, to coat the rising boards for the loaves
large ceramic or stoneware mixing bowl
Plastic wrap to cover the bowl
Waxed paper for measuring the rye flour
2-cup pyrex measure
1-cup pyrex measure
Kitchenaid mixer with dough hook and one mixing bowl
Quart-sized freezer bags
Stir together the yeast mixture in the 1-cup measure and let the yeast prove for five minutes. If it doesn’t begin to foam after five to ten minutes, stop. Go to the store to get fresh yeast.
Stir together the flour mixture in the Kitchenaid mixing bowl.
Microwave the chocolate in a ramekin for two minutes.
Stir together the liquid mixture in the 2-cup Pyrex measure. Stir in the melted chocolate and the yeast mixture.
Put the mixing bowl on the mixer stand, with the dough hook attachment.
Gradually add the liquid mixture, running the mixer on speed 1 until the dough is scraping the sides of the mixing bowl clean. You may need to add a tiny bit more water, or stop to turn the dough, in order to absorb all the flour. Let the mixer run on speed 2 until the dough is smooth, but before it begins to break.
Turn the dough out into a greased stoneware bowl. Cover with plastic wrap.
Let rise for 90 minutes in a warm spot, such as in an oven, proof setting 80º F. I’ve also set the bowl on top of a toaster oven set to 100º F, putting kitchen towels over the bowl to keep the heat in.
Punch the down down. Form into 10 oz balls, and place on lightly floured chopping boards. You’ll have enough left over for a smaller loaf. Cover with warm dry towels.
Let rise for another 60 minutes in a warm place.
Flatten each ball gently, and let rise for 15 minutes more, while you preheat the pizza stone and the oven to 375°F. Be sure that the oven rack is in the center shelf of the oven, not up or down.
Before putting the balls in the oven, mark them using one of these methods:
- Use a sharp knife to slice a large cross (+) shape into each loaf. For the first line, slice the center line, then do the crossing line as two separate cuts from the center line, i.e. don’t cut across the center line.
- If you have a bread stamp, lightly dust the top of the loaf with flour, and press the stamp into the loaf. Use the heels of both hands, and press down very hard. Flour the stamp after each loaf, tapping off any extra flour. Stamp them immediately before putting them in the oven.
Bake the loaves on the pizza stone for 20 minutes.
Cool on wire racks, and put into freezer bags labeled with the date they should be used.
Note: A whole wheat derivation of this recipe was tried, but found to be too crumbly.
Acknowledgements: Ingredients were derived from recipes for dark rye bread in Better Homes and Gardens’ New Cook Book and The Laurel Kitchen’s Bread Book. Loaf sizes have varied over time, with guidance from St. John’s former Altar Guild leader, Nancy Young. Originally dark bread was used only for Lent, but due to its popularity, it is now used year-round.