This whole-grain bread recipe is somewhat dense, and full of flavor. A hearty addition to a meal! Use it with a sourdough starter, for a more wholesome food that’s easy on the digestive system. (Some celiacs even claim they can eat homemade sourdough bread.)
Use more whole wheat flour for better rising, or more rye flour for a denser loaf. Fresh flour from whole grains is the best, easily ground in a minute and a half in a Vitamix (though other grinders are fine). If that’s not an option, store-bought “whole wheat” will do. It is often just all-purpose flour with bran in it; it won’t be quite the same, but it will still pretty good!
Makes one small loaf, for 6 or so.
- 3/4 c. or so starter
- 1c. water
- 1 c. whole wheat flour
- 1 c. rye flour
- 1 1/2 tsp. salt
- 1 1/2 tsp. caraway seeds
- 2 TBS. molasses
- 2 TBS. cocoa powder
- 2/3 c. raisins
1. To 3/4 c. or so starter, add: > 1c. water > 1 c. whole wheat flour > 1 c. rye flour
2. Let double (up to half a day or so), then add: > 1 1/2 tsp. salt > 1 1/2 tsp. caraway seeds > 2 TBS. molasses > 2 TBS. cocoa powder
3. Knead 9 minutes, adding flour as necessary , then roll (or pat) into a rectangle, about 1/4-1/2 inch thick.
4. Sprinkle with: > 2/3 c. raisins
5. Roll up like a jelly roll, shaping some into a round. Let rise overnight, or several hours, until doubled.
6. Bake in an iron pan (or pan of choice) at 375 degrees for 20 minutes or so.