Culinate editor’s note: I confess that I bought the Dairy Hollow cookbook for this recipe alone. A friend brought me a loaf after the birth of my son, which I wolfed down slice by slice, hunkered over the toaster. I have since made this bread many times and everyone I share a loaf with loves it — especially my kids. Though it’s good right after it’s baked, I actually prefer it a few days old, toasted. Toast it under the broiler, not the toaster (unless it’s a toaster oven), otherwise you’re in for a mess with the melted chocolate chips.
Author Crescent Dragonwagon credits this bread to Katie and George Hoy, innkeepers of The Inn at Brandywine Falls, in Sagamore Hills, Ohio.
|3½||cups lukewarm spring water (substitute leftover vegetable-cooking water or vegetable stock, if available; see Note)|
|1¼||Tbsp. active dry yeast|
|3||Tbsp. dark brown sugar|
|1½||Tbsp. instant coffee crystals (see Note)|
|3||Tbsp. good-quality pure cocoa powder|
|¼||cup blackstrap molasses|
|2½||cups rye flour, preferably dark rye flour|
|1||cup whole-wheat flour|
|½||cup semisweet chocolate morsels|
|¼||cup mild vegetable oil, such as corn or peanut|
|5||cups unbleached all-purpose flour, approximately|
|~||Cornmeal, for sprinkling on baking sheets|
|~||Raspberry preserves (optional)|
Culinate editor’s notes: I proof the yeast with 2 1/2 cups of warm water, then add 1 cup of strong coffee where it calls for coffee crystals. I also double the amount of chocolate chips to 1 cup.
This content is from the book Dairy Hollow House Soup & Bread by Crescent Dragonwagon.
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