Jeffrey Hamelman's Black Bread
This recipe comes from Jeffrey Hamelman, a Certified Master Baker (one of only about 130 in this country), and an engaging writer as well. After stints at various bakeries both in this country and abroad, Jeffrey ran his own bakery in Brattleboro, Vermont, for 14 years. He was named captain of the 1996 Baking Team USA, where he led that team of American bread bakers to its first and very memorable victory at the Coupe du Monde de la Boulangerie in Paris. Following that, he was an instructor at the Culinary Institute of America in Hyde Park, New York, until a deep desire to return to Vermont brought him to King Arthur. We're very happy to have a baker of his incredible knowledge and skill with us.
Jeff says, "This is an interesting bread, not for everyone. I made it every Friday for many a year. It uses up leftover bread, which gives the new bread a richness of flavor." In spite of the ingredients, this bread doesn't taste like coffee. It has a real 'bite,' which enables it to go well with winter soups and stews. It might also be perfect with pickled herring and onions. Slice it thinly and spread with butter.
Read this recipe all the way through before starting, so you'll know how much time it'll take.