A delightful no-knead bread recipe featuring a rich and hearty flavor, perfect for any occasion.
In a large mixing bowl, combine the rye flour, all-purpose flour, cocoa powder, salt, and yeast.
Mixing the dry ingredients thoroughly ensures even distribution of the yeast and cocoa powder.
In a separate container, mix the brewed coffee, warm water, and molasses until well combined.
Using warm water helps activate the yeast more effectively.
Pour the liquid mixture into the dry ingredients and stir with a wooden spoon until a sticky dough forms.
If the dough is too sticky to handle, wet your hands slightly to make mixing easier.
Cover the container loosely with its lid and let the dough rise at room temperature for about 2 hours, or until it has doubled in size.
Ensure the lid is not airtight to allow gases to escape during fermentation.
Refrigerate the dough for at least 3 hours or overnight for better flavor development.
Chilling the dough makes it easier to shape and enhances the bread's taste.
When ready to bake, preheat the oven to 400°F (200°C) with a baking stone on the middle rack and a cast-iron skillet on the bottom rack.
Preheating the oven with the stone ensures an even baking temperature.
Shape a portion of the dough into a round or oval loaf and place it on a cornmeal-dusted surface.
Dusting with cornmeal prevents the dough from sticking and adds a nice texture to the crust.
Brush the top of the loaf with water and make a few slashes on the surface with a serrated knife.
Slashing the dough allows it to expand properly during baking.
Transfer the loaf to the preheated baking stone, pour a cup of hot water into the skillet to create steam, and bake for 35-40 minutes.
Steam helps create a crisp crust on the bread.
Remove the bread from the oven and let it cool on a rack before slicing.
Allowing the bread to cool prevents it from becoming gummy when sliced.
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