Pain Noir

This bread comes to be from Bernard Clayton's New Complete Book of Breads. I love chocolate bread so I had to try this one! It has a really good taste especially paired with a cheese. I've tried both cheddar and Camembert and found them both delicious. However, it didn't rise much at all. I'm not sure if that's normal or not.

¼ cup cornmeal

½ cup boiling water

⅓ cup cold water

1 package dry yeast

1 ounce unsweetened chocolate

½ tablespoon butter

½ cup molasses

2 teaspoons salt

2 teaspoons caraway seeds

⅓ cup instant potatoes flakes

⅔ cup whole-wheat flour

½ cup rye flour

½ cup all-purpose flour (sort of)

1 egg, beaten, mixed with 1 tablespoon water

coarse salt (optional)

1. Stir the cornmeal into a pan containing the boiling water. 
2. Stir vigorously until the mixture is smooth. 
3. Add the cold water gradually, stirring constantly. 
4. When the mixture has cooled somewhat (110°), stir in the yeast.
5.  In a small saucepan over very low heat melt together the chocolate and butter., allowing it to cool to lukewarm.
6. In a large mixing bowl combine the cornmeal and chocolate mixtures and add the molasses, salt, caraway, and mashed potatoes. 
7. Beat together with a heavy spoon or in an electric mixer for 2 or 3 minutes, until smooth.
8.  Add the whole-wheat flour and stir or beat for 2 minutes. 
9. Cover the bowl with a towel and set aside to rest for 1 hour while the dough ferments. 
10. Add the rye flour. Stir to form a shaggy ball of dough that can be lifted to the work surface. 
11. Use a dough blade to turn, fold, and knead the dough, because it is very sticky to work, for 8 minutes.
12. Add liberal sprinkles of white flour to keep the dough from sticking to the work surface and your hands. It will gradually become elastic even though sticky. 
13. Place the dough in a greased bowl, turn to coat the ball, cover with a towel, and put aside in a warm place to double in volume, about 75 minutes. 
14. Turn back the towel, punch down the dough, re-cover, and let it rest for 15 minutes. 
15. Turn the dough onto the work surface and shape into a round loaf. 
16. Place the loaf on a baking sheet prepared with cornmeal. 
17. Cover and let rise until almost double in volume, about 45 minutes. 
18. Preheat the oven to 375° 20 minutes before baking. 
19. Brush the loaf with the egg wash. Sprinkle with coarse salt. 
20. Bake for 10 minutes, then reduce heat to 350° and bake for 35 minutes more, or until the loaf tests done. It will sound hollow when the bottom crust is tapped with a forefinger.   
21. Place the loaf on a metal rack to cool before slicing. 
22. Excellent served with cheeses.