Donker
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Light rye bread with a coating of seeds.
This is an English Fairtrade adaptation of a Dan Lepard recipe.
An even better "Donker" is available from Thorley's Bakery, Driffield.
This recipe contains the following types of ingredient: eggs; plants and fungi.
Ingredients
Method
Preparation
Brew a fresh pot of your favourite FAIRTRADE ground coffee.
Take the seeds out of the cardamon pods and discard the husks.
Put the cardamons and pepper seeds into the mortar and crush to a coarse powder with the pestle.
Cooking
Put the measure (325 ml) of coffee into a saucepan and add the rye flour (1), the crushed peppers and the caraway seeds.
Heat gently whisking continuously to break up any floury lumps.
Once they are well combined (into a thick paste) turn the mixture out into a large mixing bowl and allow to stand for 20 minutes or so until warm to the touch.
(NB. This is a good time to drink more of the coffee and do the Sudoku). Add the sugar, salt and yeast and mix well.
Add the remaining rye flour(2) and white flour and mix to a smooth dough.
A little more warm coffee or warm water, may be needed to achieve a smooth dough.
Knead for a minute or two to ensure it is smooth, and then shape for the loaf tin.
Thoroughly grease a loaf tin with the olive oil, and put the dough in the tin.
Cover with a teatowel and allow the dough to rise for 60 to 100 minutes or more (until well risen).
Eggwash the top of the bread and sprinkle on the poppy seeds for decoration and flavour. Bake in the oven at gas mark 7 (220 °C; 425 °F) for 40 minutes testing in the usual way by bottom tapping from 30 minutes onwards.
Allow to cool on a wire rack before slicing.