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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the hot tap water and the cold coffee. Check temperature of water. Should be lukewarm. Whisk together the yeast, salt, caraway seeds, molasses and cocoa powder along with the water in a 5-quart bowl or a lidded (not airtight) food storage container. | 2. Combine the liquid ingredients with the dry ingredients without kneading, using a spoon, Danish dough whisk, a 14-cup food processor with dough attachment or a heavy duty stand mixer with paddle.You may need to use your hands to combine the last of the dry with the wet if not using a machine. | 3. Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours. | 4. Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 8 days, or store the dough in the freezer for up to two weeks in an airtight container. Freeze it in 1 lb portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times. | 5. On baking day, cut off a 1-pound (grapefruit-size) piece of dough. Using wet hands (don't use flour), quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Then form an oval shaped loaf. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes. | 6. Twenty minutes before baking time, preheat the oven to 400 degrees F, with a rack in the middle of the oven where your baking stone should sit. Place an empty metal broiler pan on a lower shelf. | 7. Using a pastry brush, paint the entire loaf with the cornstarch wash and sprinkle with caraway seeds, if desired. Slash the loaf with deep parallel cuts using a serrated bread knife. | 8. Slide the bread directly onto the hot stone. Pour 1 cup of hot tap water into the broiler pan and quickly close the oven door. Bake for 35 to 40 minutes, until firm. Allow to cool before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tap water	1	cup		0.0	0.0	0.0	0.0
coffee	2	cups	brewed	301.32	50.0094	10.0116	6.9984
yeast	1 1/2	1/2	granulated	16.65	1.8378	2.1492	0.081
kosher salt	1 1/2	1/2		-	-	-	-
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
dark molasses	2	tablespoons		-	-	-	-
cocoa powder	2	tablespoons	unsweetened	24.624000000000002	6.2532	2.1168	1.4796
dark rye flour	1	cup		416.0	87.8464	20.3648	2.8416
purpose flour	5 1/2	cups	unbleached	-	-	-	-
cornmeal				-	-	-	-
caraway seed				22.311	3.3433	1.3246	0.9775
cornstarch		teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.