Toasting the bran intensifies its robust flavor and adds a dark rich color to the finished loaf. Carob powder is added to darken the color of the bread and add a slightly bitter tang to create a gutsy balance with the sweetness of the molasses. The stronger the molasses, the more pungent the flavor.
1 to2 Tbsp
Olive Oil
or Unsalted Butter to rub onto finished loaves
Instructions
Put the bran in a dry, large heavyweight skillet over medium-low heat. Cook the bran, stirring with a whisk, until the bran is well toasted and dark, about 10 minutes. Remove skillet from the heat and whisk the rye flour and carob powder into the bran. Set aside to cool to luke warm, about 20 minutes.
In a large bowl, stir yeast into water to soften. Add molasses, salt, oil, cooled bran mixture and 1 cup unbleached white flour. Beat vigorously for two minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away form the sides of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with plastic wrap and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a round ball and place onto a well-greased baking sheet. Flatten the top of the loaves slightly.
Cover with plastic wrap and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375°F.
Just before baking, brush each loaf lightly with oil or butter, and slit about 1/4" deep about every inch across the top of the loaves.
Bake for 35 minutes, or until the internal temperature of the loaf reaches 190°F.
Immediately remove bread from baking sheet and cool on a wire rack.
