Listing palm-fisted dream
of amaranthine
stretching sand-dollar beach mornings
with
tidal waved driftwood strewn sand
lolling under barefoot senses.
Rambling market days spent
wandering beneath earth scorched island sun
and slumbering nights under tented stars…
fragrant pine quilted bouquets
cradle nodding heads.
Waking to silver slip-stream
dreams from heaven’s starlit
wonder-dance, stars shot from
lashes quiver!
Tender soft earth’s embrace under
moon’s glistening watch.
Rise..
Seek ocean’s cool hands,
lift silken hair and kiss salt-licked freckled skin.
Curved porcelain shells echo
low, soft-timber’d songs..
the dawn’s drowned tender muse.
∞Barbara Bamber, 2012∞
I didn’t alter this recipe.. not one bit nor bite, and then decided I could and should, make a second loaf… both recipes are below. Both breads had a dense, moist crumb. Heidi’s had a strong caraway “licorice” flavor (I loved it, my family… not so much) so I made a second loaf… sweetened with dollops of honey and seasoned with cinnamon. The second recipe is halved, so it’s the ideal recipe for someone wanting just a little boule for their kitchen.
I chose this recipe because I thought this would be the perfect bread to tear apart and share.. at night on the ocean’s beach..
Black Bread
{Heidi Swanson, 101 Cookbooks}
Ingredients
2 1/4 tsp active dry yeast
320-400 ml warm water (105-115°F)
1 tsp natural cane sugar or brown sugar
2 tbsp cocoa powder
2 tbsp finely ground espresso beans
1/4+ cup (70 ml) molasses
3 tsp caraway seeds, plus more for topping
3 tbsp unsalted butter, cut into pieces
2 tsp fine grain sea salt
2 cups (150 g) coarsely grated carrot (2 large)
1 1/3 cup (150 g) rye flour
3 1/4 cup (15 oz) (425 g) bread flour, or unbleached all-purpose flour,
plus more for dusting
olive oil for kneading and oiling baking sheet
2 tbsp buttermilk, water or milk
Directions
In a small bowl whisk the yeast with 1 1/3 cups / 320 ml of the warm water and sugar, and set aside until foamy. If the yeast doesn’t activate, try again.
In a small saucepan over medium-low heat, combine the cocoa, coffee, molasses, caraway, butter, and salt. Stir constantly until just melted. You want the mixture to be lukewarm when you add it to the other of the ingredients.
Combine the yeast mixture with the grated carrot and molasses mixture in a large mixing bowl. Add the flours, and stir until you’ve got a soft, tacky, cohesive dough. If you’re dough is too dry, add more of the warm water a bit at a time. Alternately, if your dough is a bit too wet, and you need to add a bit more flour, do so. Turn the dough out onto your counter and knead for about 5 minutes, or until the dough is elastic and springy. Note: you can do this step using the dough hook on your mixer.
Shape the dough into a ball, rub with a bit of olive oil, and place seam-side down into an oiled bowl. Cover and allow to rise in a warm, cozy place for 1- 2 hours or until the dough increases in size by at least half. At this point, gently press down, with a closed fist, across the surface of the dough. Turn the dough out onto a lightly floured counter, and coerce into a pleasant-shaped round. Place directly on a very lightly oiled baking sheet, then cover loosely with a floured tea cloth or plastic wrap. Allow to rise in a warm place until nearly doubled in size, another hour. Uncover, brush gently with buttermilk, sprinkle with a dusting of flour, ~1 teaspoon caraway seeds, and use a serrated knife to slash an ‘X’ deeply across the dough (do your best not to deflate the loaf). Bake for 20 minutes at 425°F / 220°C. Dial back the heat to 350°F / 180°C, and bake for another 20-25 minutes, or until the loaf develops a structured, toasted-bottomed crust, and the loaf sounds a bit hollow when you knock on it. Remove from oven and let cool for at least 15 minutes on a rack before slicing into.
Make one extra-large loaf.
Prep time: 245 min - Cook time: 45 min
{Printable Copy} Black Bread (Heidi Swanson)
Black Sand-Dollar Bread
{adapted to make one loaf}
Ingredients
1 1/8 tsp active dry yeast
160 + ml warm water (105-115°F)
1/2 tsp natural cane sugar or brown sugar
1 tbsp cocoa powder
1 tbsp finely ground espresso beans
3 tbsp molasses
2 tbsp honey
1 tbsp cinnamon
1 1/2 tbsp unsalted butter, cut into pieces or melted
1 tsp fine grain sea salt
1/2 + 1/3 cup rye flour
1 1/2 cup bread flour, or unbleached all-purpose flour,
plus more for dusting
olive oil for kneading and oiling baking sheet
1 tbsp buttermilk, water or milk
Directions
In a small bowl whisk the yeast with 160 ml of the warm water and sugar, and set aside until foamy. If the yeast doesn’t activate, try again.
In a small saucepan over medium-low heat, combine the cocoa, coffee, molasses, honey, cinnamon, butter, and salt. Stir constantly until just melted. (I microwaved the butter then added the rest and stirred to mix.) You want the mixture to be lukewarm when you add it to the other of the ingredients.
Combine the yeast mixture with the molasses mixture in a large mixing bowl. Add the flours, and stir until you’ve got a soft, tacky, cohesive dough. If you’re dough is too dry, add more warm water a bit at a time, just until the dough comes together into a ball. Alternately, if your dough is a bit too wet, and you need to add a bit more flour, do so. Turn the dough out onto your counter and knead for about 10 minutes, or until the dough is elastic and springy. Note: you can do this step using the dough hook on your mixer.
Shape the dough into a ball, rub with a bit of olive oil, and place seam-side down into an oiled bowl. Cover and allow to rise in a warm, cozy place for 1- 2 hours or until the dough increases in size by at least half. At this point, gently press down, with a closed fist, across the surface of the dough. Turn the dough out onto a lightly floured counter, and coerce into a pleasant-shaped round. Place directly on a very lightly oiled baking sheet, then cover loosely with a floured tea cloth or plastic wrap. Allow to rise in a warm place until nearly doubled in size, another hour.
Preheat oven to 425° F.
Uncover, brush gently with buttermilk and sprinkle lightly with a dusting of flour. Use a serrated knife to cut the 5 sand-dollar ovals deeply into the center of the dough (do your best not to deflate the loaf). Bake for 20 minutes at 425°F / 220°C. Dial back the heat to 350°F / 180°C, and bake for another 15-20 minutes, or until the loaf develops a structured, toasted-bottomed crust, and the loaf sounds a bit hollow when you knock on it. Remove from oven and let cool for at least 15 minutes on a rack before slicing into.
Make one smaller sized loaf
.png)
.jpeg)
.jpg)
.jpg)
.jpg)
.jpg)
){kind=link}
by Barbara Bamber | justasmidgen
Smidge! Everything about this post is positively dreamy! Love your loaf, your photographs are gorgeous (beautifully composed and conceived, beautifully lit) and your sensual poem sets the mood for the entire thing. And all that doesn’t even touch on the recipe or the smart ways you’ve adapted it. If the grateful guinea pig saw this I know he’d give it a 5+ so I’ll do it for him! Loved it!
Both recipes sound fabulous Smidge although I think I may veer more towards the one your family enjoyed more.
Mandy
I’ve made that same loaf of bread that has cocoa and coffee, and it’s delicious. We really like dark rye. Dan Lepard has one similar in his Handmade Loaf book also. I think it might also be in his latest Short and Sweet book, too. It’s an excellent bread, isnt’ it?
So pretty…makes me want to go to the beach
Looks tasty too!
Don’t know if I want to dip my toes in sand or in flour! Love the photos (and the recipes look ever so tempting too).
Reblogged this on TRUnique News & Matters.
Honestly, after reeading your posts I feel like I´ve had a massage in honey whilst lying on a cloud then wrapped in silk….if you know what I mean! Gorgeous and that bread looks amazing. Haven´t even thought about eating (it´s been one of those days) and I´m now starving!
Oh, I loved this bread, and what great skill you had to make the design on top! With a serrated knife! My gosh, if it was me, I would have a fingertip or two missing…. (sigh)
I am not comfortable with dark rye, had some bad experiences, but… you are tempting me to try it again…
gorgeous loaf!
I love your poem! Now I want to book a beach vacation……
Fab recipes as usual!
Sand dollars breads are just gorgeous and your poem is uplifting. It looks very chewy and moist. Lets go hit the beach! BAM
What a lovely post, Smidge! In our climate this time of year, no matter how mild the Winter, it’s almost impossible not to dream of white sand beaches and warm, scented nights. It may not be the same but, I must admit, the smell of freshly baked bread filling the house is awfully good, too. I think the 2nd of your recipes is more to my liking. I need to bake a loaf to find out for sure!
Just the kind of bread I love, deep and rich in flavor. And, as ever, after reading your post, I am enveloped by the atmosphere.
I love the new header image and the poem is beautifully evocative. The bread sounds so good too.
Cinnamon in black rye — who’d a thunk it? It’s just the kind of thing I’ll have to try. And your sand dollar markings are precious.
You have a very poetic voice coming through – it is beautiful
And thank you for such awesome bread recipes!
Cheers
Choc Chip Uru
Fantastic, Smidge. I think it’s a wonderful post – as usual. The photography is to die for!
I’m terrible at baking breads – and this one is just down right gorgeous! Your site is always such a breath of fresh air – the poetry the prose…always so fresh.
Never knew about the coffee in there. That’s so wild. And the loaves are adorable. Love your pictures as usual. Only trouble: I’m frightened of yeast. Very frightened!
I feel more rested somehow after reading your poem. I can almost hear the waves and feel the breeze. Both breads are beautiful and love the sand dollar touch.
The cut-out design on top is beautiful.
Thank you , spree, this is a lovely compliment coming from someone with such awesome photography skills. I love that you have a grateful guinea pig:) xo Smidge
Even I preferred it, the original needs a dill butter or something to “calm it down”:)
Me to… Hopefully soon:)
Hahaha, flour is the closest thing to sand here:)
Ooooh, a honey massage, now wouldn’t that be fantastic?? Good idea!
Oh, don’t go do that! No fingertips means no dipping in cookie dough;)
Me too.. Maybe this spring…
You’re so right.. I think winter is beautiful but around this time of year, I start to long for a beach and warm weather. Xo Smidge
I was almost like dessert with the extra honey:) I think I would put honey and butter on top as well! Xo Smidge
Thank you so much!
It just seemed right at the time.. When you’re in the middle of making something, the fragrance of the batter just seem to tell you what to do, eh?
Thanks Choc Chip Uru:)
It was fun to photograph.. The colors made it easier I think?
Ahh… A breath of sea air I hope;)
That was Heidi.. Although I’ve seen coffee in other Black Bread recipes:)
That was the plan:) I’m glad you enjoyed it!
It was fun… So many options with bread, eh?
I agree with Spree! The poetry is full of sensory richness–I adore the idea of being under the “tented stars” and nestled in “fragrant pine” as much as I do the seashore in general. The black bread sounds luscious, though I know I’d tend toward your version, not being big on licorice and having a husband who just wouldn’t choose caraway seeds. *Love* molasses in dark breads. Love this post!
That’s just what I thought, Kathryn, it did taste interesting, but too much for me, the second time (adapted) it was still strong, but had a gentler finish to each bite. Even less molasses could be used if you wanted. I’m so glad you liked this poem.. It was fun to write. I’m sitting looking out at snow and wishing I was there right now! Xo Barb
I have yet to try Dan’s recipes, I know his recipes will turn out just lovely! I’ll have to pick up his book:)
Oh, BAM!! I would if I could!! Wouldn’t it be fun!!
I love your poetry Smidge. What great looking bread. I love the little pattern on the top – adds so much to the presentation. I think I would prefer the caraway flavour to the honey/cinnamon. Have a wonderful weekend xx
Oh, pooh – sorry! I was (obviously) obsessed and unable to get beyond the concept!
No worries! I just didn’t want to take the credit;) Have an awesome day.. one more ’til the weekend!!
Your words… Waking to silver slip-stream
dreams from heaven’s starlit
wonder-dance, stars shot from
lashes quiver!
Tender soft earth’s embrace under
moon’s glistening watch. and all the rest are just as beautiful as is this post. Lovely!
Positive Spirit!
The words, the bread….both beautiful Smidge. The beach and homemade bread….two of my favorite things. You are one talented lady. Thank you for this post, I needed it tonight
Molasses and espresso, love it!
Now Barbara.. you know I am not a bread person lol. But you and the other amazing foodies here are making me want to try bread more and more lol. This just looks decadent and wonderful
Just. Beautiful. Sand dollars are one of my favorite things and your presentation made me smile and long for the beach!
I think I’m probably like your family, and would sway toward the second loaf. Love the poety – as always! And the sand-dollar on the bread, gorgeous!
Art in the kitchen… Art in the words… Art in the photography… This is (as always) so beautiful and artistic post… I fall in love with these photographs… You are so beautiful dear Barbara, Thank you, have a nice and great weekend, with my love, nia
Thanks for your artistic words, nia:)
I’m counting the days..
Thanks so much, Courtney!
Gorgeous, gorgeous bread, wow!! Looks so delicious with the butter spread on top. And lovely poetry, as always.
You have such a lovely blog here..
Such wholesome ingredients! in this recipe.. I’ve never baked with rye flour before.. Should try sometime.. love the addition of molasses!
Oh Smidge I’m there on the beach tearing the Black-Sand Dollar Bread with you.
And your poem is washing over me, and what a wonderful title Amaranthine. Thank you
So adorable! And great writing, as always.
It was a nice loaf.. with a great dense crumb..
I wish we were hanging out on the beach.. a glass of wine to go with??
Thank you!!!
Absolutely!
Interessting bread dought, I can imagine having some few slices for breakfast. yummy!
thx for sharing
Have a nice weekend!
Beautiful creation!
You have mad skills, my friend.
Thank you.. Happy Birthday!! Again!! and Again!!
There’s so many little details in the food you create – it’s marvellous !
What a great post! Your poetry, photography and bread creation just blew me away! That black sand-dollar bread slathered with creamy butter is just so irresistible. This is a must-try for me. Thanks a lot for sharing, Barbara.
Such a lovely post. It has taken us all to the beach…if only in our thoughts. Both breads sound so interesting. I’m trying to imagine what the carrot did to the texture and taste of the first bread.
I think it made it rise better, never sure with breads because they can change from loaf to loaf for me:)
You are so welcome, Malou!
Beautiful photos and recipe and a wonderfully calming and guiding poem, Barbara. I loved this post!
Beautiful! Such a beachy feel . . . made we want to go and hang out with some sailboats.
Wonderfu bread Smidge and just the whole post, as always!!!