DARK BREAD

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) MAKES 3 LOAVES

4 teaspoons (14g) dried yeast 2 teaspoons caster sugar

2 cups (500ml) warm water

½ cup (125ml) extra virgin olive oil ¼ cup (95g) molasses

1 tablespoon caraway seeds 1 teaspoon cumin seeds, toasted ½ cup (75g) sunflower seeds

2 large carrots (360g), peeled,

grated coarsely

1 cup (170g) fine cornmeal

3 cups (450g) rye flour

2 cups (300g) plain flour

⅓ cup (35g) dutch-processed cocoa 1 tablespoon fine salt

½ cup (75g) plain flour, extra

1 Whisk yeast, sugar and the warm water in a large bowl until yeast is dissolved. Cover; stand in a warm place for 10 minutes or until mixture is frothy.

2 Stir oil and molasses into yeast mixture, then seeds, carrot, cornmeal and sifted flours, cocoa and salt to form a slightly sticky dough. Turn dough onto a well-floured surface; knead for 10 minutes or until smooth, dusting the surface frequently with the extra plain flour. Place dough in a large oiled bowl. Cover; stand in a warm place for 2 hours or until dough has doubled in size.

3 Turn dough out onto a floured surface; divide into three portions. Knead each portion until smooth and then shape into a 12cm round. Place on three oven trays lined with baking paper; cover with clean tea towels, stand in a warm place for 45 minutes or until dough has risen slightly.

4 Preheat oven to 200°C/180°C fan. Dust loaves with a little more plain flour, then, using a small, floured, sharp knife, make five or six slashes, in both directions, across each loaf.

5 Bake bread for 40 minutes, swapping trays between shelves halfway through cooking time

(see tip) or until the bread sounds hollow when tapped. Transfer loaves to wire racks to cool. Leave at least 45 minutes before eating.

“There’s nothing quite like homemade bread – start with an easy recipe and see just how quickly you can turn out a lovely loaf for all to enjoy.” Pamela Clark, Editorial & Food Director, AWW Cookbooks