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Old-World Black Bread

Old-World Black Bread

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Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 3-3/4 cups all-purpose flour
  • 3-3/4 cups rye flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/4 cup sugar
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 2 teaspoons powdered instant coffee
  • 2 packages active dry yeast
  • 1/2 cup water warm (105°F. to 115°F.)
  • 2 cups water
  • 1/4 cup white vinegar
  • 1/4 cup dark corn syrup
  • 1/4 cup butter or margarine (1/2 stick)
  • butter, melted or milk (optional)

Directions

  • Stir together all-purpose and rye flours. In large bowl place 3 cups flour mixture (set aside remaining flour mixture); stir in cocoa, sugar, caraway seeds, salt and instant coffee. Set aside. In 1-cup glass measuring cup or small bowl sprinkle yeast over 1/2 cup warm water; stir until dissloved. Set aside. In medium saucepan stir together 2 cups water, vinegar, corn syrup and butter. Cook over low heat just until warm. (Butter does not need to be completely melted.) Add to cocoa mixture; blend well. Add dissolved yeast; stir until thoroughly combined. Stir in enough of the reserved flour mixture, 1 cup at a time, until dough no longer clings to side of bowl. Turn onto a lightly floured board; cover and let rest 10 minutes. Knead dough until smooth and elastic, about 15 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place about 1 hour or until doubled. Punch down and turn onto lightly floured board. Divide dough in half; shape each half into a smooth ball. Place each ball in center of greased 8-inch round baking pan. Cover; let rise in warm place about 1 hour or until doubled. Bake at 350°F for 45 to 50 minutes or until loaves sound hollow when tapped lightly. Remove from pans to wire racks. For a soft crust, brush with melted butter or milk. 2 loaves.

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