If you're not familiar with treacle, it's like molasses on steroids! I love the black, dark and rich flavor of treacle and yes, you CAN get it by ordering it online. It will come to you from England. Just a note though: most bread recipes call for light, non-blackstrap molasses because treacle, like American blackstrap, has bitter notes whereas regular or light molasses is sweeter. So, if you want to replace the treacle with regular molasses, you'll need to omit the sugar you put in the bread. I personally, prefer the bitter notes in my bread because I'm not looking for sweetness. I like the bold, study flavor that comes from the less sweet treacle.
- 2 packages of active dry yeast [you can use instant rise but I believe its better not to]
- 2 1/2 cups warm water [warm to the touch]
- 2/3 cup treacle
- 2 tbsp sugar
- 1 tablespoon salt
- 1/4 cup vegetable oil
- 1/4 cup cocoa powder [unsweetened- NOT DUTCH!]
- 2 cups rye flour
- 5 cups of bread flour
- Dissolve the yeast in the warm water with the molasses and sugar.
- Put the yeast mixture into a large bowl [if using your stand mixer to knead, this is where it would go]
- Add the salt, vegetable oil, cocoa powder, 2 cups of rye flour, and then 2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden spoon.
- Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix it with the wooden spoon.
- [This next section is only if you're hand kneading]
- Spread half a cup of flour around on a smooth surface and lay the dough in the middle.
- Knead by pressing with the heel of your hand, stretching and turning in quarter-turns, and pulling to you, repeating for around 5-7 minutes. The dough should become smooth and elastic.
- [If using a stand mixer to knead, use the dough hook and allow it to run on the #2 setting for 7-8 minutes or until it reaches the elasticity stage]
- Spread butter or oil into a large bowl and turn the dough in the bowl to coat.
- Cover with plastic wrap or damp cloth and allow to rise until doubled (about 1-2 hours).
- Split into two loaves and shape into a bread pan shape or whatever shape you desire. YOU CAN do this in a Dutch oven [see: dutch oven bread] or use a baking stone, with all be sure to use cornmeal to base the bread so it doesn't stick.
- Cover and let it rises up about 1/2 times the height of the loaf you have.
- Place in a 350-degree oven and bake for 45 minutes or until it's done (if using the dutch oven method, follow those instructions). You'll know it's done when it sounds hollow when thumped.