Peter's Black Bread

Name: Peter's Black Bread
Yield: 5 servings
Cuisine: American
Ingredients: 165 grams Whole wheat flour; 85 grams Bread (strong) flour; 10 grams Raw cane sugar; 5 grams Salt; 3 grams Dry yeast; 10 grams Shortening; 170 ml Water

cookpad.japan @cookpad_jp

I saw Heidi of the Alps when I was a kid. Peter's grandma seemed to have a hard time eating the black bread, and I felt bad for her. I think my version is a bit easier to eat.

This dough is easy to handle, so you don't really need sprinkling flour, but please use whole wheat flour if you are going to use it. In order to keep it from drying out while working with it, keep it covered with a wet cloth. This step makes the whole wheat flour, which doesn't swell up well, do it's job properly. Recipe by La Land

I saw Heidi of the Alps when I was a kid. Peter's grandma seemed to have a hard time eating the black bread, and I felt bad for her. I think my version is a bit easier to eat.

cookpad.japan @cookpad_jp

I saw Heidi of the Alps when I was a kid. Peter's grandma seemed to have a hard time eating the black bread, and I felt bad for her. I think my version is a bit easier to eat.

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Ingredients

5 servings

165 gramsWhole wheat flour
85 gramsBread (strong) flour
10 gramsRaw cane sugar
5 gramsSalt
3 gramsDry yeast
10 gramsShortening
170 mlWater

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Steps

1

Place all ingredients aside from the water and shortening into a bowl, whisk with an egg beater, and whip air into it.
2

Place Step 1 and the water into the bread maker, and start it on the dough course. After 5 minutes, add in the shortening.
3

Take out the finished dough, lightly punch it, roll up into 5 equal portions, and let it rest for 20 minutes.
4

After letting it rest, place the seam facing upwards, smack the dough with the palm of your hand, and stretch it out to about 12 cm length.
5

Place the part that was the seam on the inside, twist the dough from the left and right, and stick it together.
6

In the same manner, stick it together once more.
7

Tuck the four corners into the center. Place the seam facing downwards, form your left hand into a cat paw, and roll it up.
8

Close the bottom tightly, place into a cookie sheet lined with cooking paper, and let it rise for the second time to twice the size. Keep an eye on the size, and start preheating the oven to 210℃.
9

Cut a light slit in the top. (This is a decorative cut, so you don't need to do it).
10

Reduce the temperature of the oven to 190℃, and bake for 15 minutes. Place onto a cooking rack after baking, let cool, and it is done.
11

The inside is fluffy and soft. It is good for meals, or to serve together with cheese and wine.