The trick is to smoke the meat and not make the meat smoke
HONEY-WHEAT BLACK BREAD
Date: March 05, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The dough used: Water, bread flour, instant yeast, white whole wheat flour, espresso powder, sugar, cocoa powder, melted butter, honey, salt and caramel food coloring.
The ingredients were combined in the bowl of a stand mixer and mixed until a soft, wet, and smooth dough was achieved.
The dough was poured into a dough doubling pail and allow to rise for one hour.
This is where things went off the rails little bit. I let the dough rise an extra 20 minutes and though it looked okay…
… it proves to be way too soupy during its second rise. I put it out on the Egg to bake at 350 degrees, but I have little hope of getting anything useful out of it.
The dough didn't rise very much at all as you can see and I decided that my Black bread rolls would become black bread squares.
Surprisingly enough the squares had great flavor and actually had the proper consistency, they just didn't look like the roles they were intended to be.
This black bread was actually a big hit. If you're going to have a failure with food: Better to have one that tastes excellent and just doesn't look quite right, than something that looks great and tastes bad.
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I was looking for a roll or bread that had a hearty, robust flavor so that it would’t be lost among the flavors of the other food I was serving this day. This recipe was described as the Canadian version of American brown bread, The major difference was the use of honey vs molasses which is used in American brown bread, I had a problem with the consistency of the bread. The bread was soupier than expected. I thought it might be due to letting the first rise go 20 minutes longer than called for. I was told later I should have simply added more flour. The version I turned out didn’t have much oven spring. With the smaller than expected rise, these were more like black bread squares and not rolls. But other than the different shape, the end results had great flavor and the expected consistency. So they didn’t look the way I expected, but they ate well so I consider this a qualified success.