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Ingredients

  • 1 cup (250ml) warm water
  • 2 tsp (1 sachet/7g) dried yeast
  • 1 1/2 tbs treacle
  • 1 tsp dried instant coffee
  • 1 cup (150g) plain flour
  • 1 cup (150g) rye flour
  • 1/4 cup (50g) cornmeal (polenta)
  • 1/4 cup (45g) burghul
  • 2 tbs cocoa powder
  • 2 tsp caraway seeds
  • 1 tsp salt
  • Cornmeal, extra, to sprinkle ( optional )
  • Caraway seeds, extra, to sprinkle

Method

  1. Combine the water, yeast, treacle and coffee in a small bowl. Set aside for 5 minutes or until mixture becomes frothy.
  2. Combine the plain flour, rye flour, cornmeal, burghul, cocoa powder, caraway seeds and salt in a large bowl. Make a well in the centre. Add the yeast mixture and stir until well combined.
  3. Turn onto a lightly floured surface and knead for 10 minutes or until mixture is smooth and elastic. Place dough in a large bowl and cover with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat oven to 200°C. Grease a large oven tray. Turn the dough onto a lightly floured surface. Gently knead until dough returns to original size.
  5. Shape dough into a 40cmlong log. Place on the prepared tray and loosely cover with plastic wrap. Set aside in a warm, draft-free place for 30 minutes or until dough rises.
  6. Lightly brush the dough with water and sprinkle with extra cornmeal and caraway seeds.
  7. Use a small sharp knife to cut 1cm-deep slashes diagonally along the loaf.
  8. Bake in preheated oven for 5 minutes. Reduce temperature to 180°C and bake for a further 20 minutes or until loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool.