- dry yeast - 2 1/4 Teaspoons
- warm water - 320-400 milliliters
- cane sugar or brown sugar - 1 teaspoon
- cocoa - 2 Art. spoons
- ground coffee espresso - 2 Art. spoons
- molasses - 70 milliliters
- cumin - 3 teaspoons (plus cumin for sprinkling)
- unsalted butter - 3 Art. spoons
- sea salt - 2 teaspoons
- carrots - 2 glasses (2 large carrots)
- rye flour - 1 1/3 Cups
- flour for bread - 3 1/4 Cups (plus flour for surface)
- olive oil - To taste
- buttermilk, water or milk - 2 Art. spoons
1. In a small bowl, mix the yeast with 1 1/3 cup warm water and sugar. Set aside until foam forms. In a small saucepan over a slow fire mix cocoa, espresso, molasses, caraway, chopped butter and salt. Heat, stirring constantly. 2. Mix the yeast mixture with grated grated carrot and coffee paste in a large bowl. Add the flour and stir until you have a soft, sticky dough. If your dough is too dry, add a little warm water. If, on the contrary, your dough is too liquid, add a little flour. Put the dough on the work surface and knead for 5 minutes until the dough becomes elastic and elastic. You can also do this using a dough hook. 3. Form a ball from the dough, grease it with olive oil and put it in a buttered bowl. Cover with a kitchen towel and let rise in a warm place for 1-2 hours until the dough increases in volume by at least half. Put the dough on a lightly floured work surface and form a disc. Place on a lightly oiled baking sheet, then cover it with a towel or a plastic wrap. Writing to rise in a warm place is almost twice as long as an hour. Open the dough, neatly grease the buttermilk, sprinkle with flour and 1 teaspoon of cumin. With a serrated knife, make a deep cross-cut in the center of the bread. 4. Bake the bread 20 minutes in the oven at 220 degrees. Reduce the heat to 180 degrees and bake for another 20-25 minutes, until a crispy crust is formed. Remove from the oven and allow to cool for at least 15 minutes before serving. 5. Cut the bread into slices and serve.
Servings: 12