It is made from farinho de moleiro or stone miller’s flour of a very compact grain, which gives it a special flavor and has less gluten than wheat. My version of this bread includes carob powder, instant coffee (Roma) and dark molasses.
As with my other breads I use the Natural Starter - in this case the Sourdough Starter I made from apples.
Ingredients: (this recipe makes 2 small loaves)
2 1/2 cups bread flour
1 1/4 cup whole grain Rye flour (stone ground if you can find it)
1 teaspoon sea salt
1 teaspoon carob powder (or dark chocolate powder, unsweetened)
1 teaspoon Roma or instant coffee
1 teaspoon ground caraway seeds
2 tablespoons molasses
3 tablespoons good olive oil
1 cup Natural Sourdough starter (see recipes in this blog)
1 - 1 1/2 cups warm water
After kneading, place the dough in an oiled bowl, cover and let rise for 8-12 hours. I always prepare the dough at night and by morning, it is ready to form, rise and bake.
In the morning. divide the dough into 2 loaves, dust with flour and let rise for 1-2 hours.
Bake in a hot oven (435F) for 15 minutes. Open the door for 10 seconds to let in fresh air - then lower the temperature to 375F for another 15 minutes.