Black Bread

 

 

Recipe

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Episode 116

Black Bread

Makes 2 Small Loaves

Ingredients

½ Cup Rye Flour

1/3 Cup All Purpose Flour

¼ Tsp Baking Powder

½ Tsp Salt

¼ Tsp Cinnamon

¼ Tsp Nutmeg

1/3 Cup Fine Semolina

4 Tbsp Molasses

Scant Cup Buttermilk

Toppings

Cherry Jam

Sour Cream or Crème Fraiche

Sprinkle of allspice

 

Directions

  1. Grease and line 2 Ceramic Coffee Mugs (Approx 15 oz). Sift the flours, baking powder, salt and spices into a large bowl. Stir in the semolina.
  2. Add the molasses and buttermilk and mix thoroughly.
  3. Divide the mixture between the two mugs, then cover each with double layer of greased pleated aluminum foil.
  4. Place the mugs on a trivet in a large pan and pour in enough hot water to come halfway up the sides. Cover tightly and steam over a low simmer for 2 – 2 ½ hours, checking the water level occasionally.
  5. Carefully remove the mugs from the steamer. Turm the bread out on to a wire rack and cool completely. Wrap in foil and use within 1 week.
  6. Serve the bread in slices, spread with cherry jam, topped with a spoonful of sour cream or crème fraiche and a sprinkle of allspice.
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