molasses-glazed black bread

Rich, dark, and dense, black bread combines the hearty earthiness of rye with the sweet mineral-rich notes of molasses. I slice it and serve it with slabs of fresh butter, nearly as thick as the bread itself, alongside bowls of Root Cellar Soup; the pronounced flavors of beet, allspice, and sweet bay complement this bread’s humble charm. Cracked rye berries add texture to the bread, but remember to begin soaking them about a day in advance of baking. Like most traditional breads, this one requires resolute patience for the best results.

MAKES: 1 LOAF

INGREDIENTS:

BREAD

• Water ½ cup purchased cracked rye berries
• 1 tablespoon unsalted butter, plus more for greasing
• 2 tablespoons blackstrap molasses
• 1 tablespoon caraway seeds
• 1 tablespoon fennel seeds
• 1½ teaspoons finely ground unrefined sea salt
• 2 cups dark rye flour
• 2 cups unbleached bread flour, plus more for working the dough
• 1 tablespoon Dutchprocess unsweetened cocoa powder
• 1 cup proofed and bubbly sourdough starter

GLAZE

• 1 egg
• 1 tablespoon blackstrap molasses
• 2 tablespoons water

INSTRUCTIONS:

1. In a small saucepan, bring 2 cups of water to a boil over high heat. Pour the cracked rye berries into a mixing bowl, pour the boiling water over them, and cover the bowl. Let the rye berries soak, well covered, in the hot water at least 12 and up to 18 hours, until plumped. Drain off the water and reserve the berries.
2. Warm 1 cup of water in a small saucepan over medium-low heat until it reaches a temperature that is neither hot nor cold to the touch, 98° to 100°F. Melt the butter in the water, then whisk in the molasses, caraway, fennel, and salt. In a separate bowl, whisk together the rye flour, bread flour, and cocoa.
3. Pour the liquid ingredients and sourdough starter into a large mixing bowl and stir in the flour mixture about ½ cup at a time until the dough becomes too thick to mix with a spoon. Turn it out onto a floured work surface, cover with the bowl, and let the dough rest for 10 minutes.
4. Uncover the dough and knead in the cracked rye and any remaining flour.
5. Continue kneading until the dough is smooth and elastic, about 10 minutes. Form it into a ball.
6. Grease a large mixing bowl with butter, then drop the ball of dough into the bowl. Cover the bowl with plastic wrap to prevent the dough from drying out.
7. Set the bowl in a warm spot in your kitchen and leave it there, undisturbed, for 8 to 12 hours, or until the dough doubles in volume.
8. Flour your work surface and gently ease the dough out of the bowl and onto the surface with a spatula. Cover it with the mixing bowl or plastic wrap and let it rest for 20 minutes.
9. Flour a baking sheet and plop the dough on top of the sheet. Gently shape the dough into a ball (boule), cover it with a kitchen towel or plastic wrap, and let it rise until doubled in bulk, about 3 hours.
10. Preheat the oven to 425°F.
11. To glaze the loaf, in a small bowl, whisk the egg with the molasses and water. Paint the glaze onto the loaf. Transfer the baking sheet to the oven and bake for about 45 minutes, until the bread is deeply fragrant and dark brown. Remove the loaf from the oven and allow it to cool on a wire rack before slicing and serving