Kalevala Rye Bread

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by Rod
(Dallas, TX)

At a remote mountain retreat, near the Brazilian city of Gonçalves – MG, sparkling stars at night and cool days with bright sun are celebrated with slices of homemade rye bread and local cheeses.

This adaptation of a popular recipe, often served at this Kalevala retreat, features a chocolate note highlighted with a Brazilian staple: black beans, included in this recipe as dried flakes. Serve all-American with a cold Negra Modelo!

Kalevala Rye Bread

Ingredients: (more listed in Proof)​
1 2/3 cups dark rye flour
1 1/3 cups spelt flour
1 1/3 cups bread flour
2 tbsp natural cocoa
1/2 cup black bean flakes
1 tbsp caraway seeds
3/4 tsp salt
1/2 cup bread flour for kneading ​and to coat bread pan

Proof: (15 min.)​
1 2/3 cups warm water
2 1/2 tsp active dry yeast ​
1/4 cup dark brown sugar
1/3 cup bread flour
2 tbsp virgin olive oil

Directions:

In a medium bowl, create a Proof by combining warm water, dry yeast, brown sugar, and bread flour.

Stir, then cover and allow to set 15 min. in a warm place.

In a large bowl, combine rye flour, spelt flour, bread flour, natural cocoa, black bean flakes, caraway seeds, and salt. Cover and set aside.

When Proof has set 15 min., add olive oil and stir to combine. Pour into flour mixture, stir, then knead 5 min. with a large wooden spoon. Cover with a damp cloth and allow to rise 30-40 min. in a warm place.

Lightly oil a large bread pan, then sprinkle it with flour for use during the final rise.

Tap pan to remove excess flour. ​
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After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5 min., adding sprinkles of flour to keep dough from sticking to hands and surface. ​
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Form dough into a flat roll with more height than width and place in bread pan. Cover with a damp cloth and allow to rise 30-40 min. in a warm place. ​
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15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake about 45 min. Serve while warm, then slice, cover and refrigerate any remaining bread.

Notes:
1) The bread spread in the photo is from this simple recipe: 7 oz. container ‘Butter with Olive Oil’, 1 tbsp dried parsley, 1 tsp garlic granules.

2) For better hydration of the black bean flakes, make a well in the combined flours, pour the flakes into this well, add the Proof, then
stir and knead.

3) A moist paper towel that covers the bowl or bread pan is a convenient substitute for a damp cloth.

Comments for Kalevala Rye Bread

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Apr 03, 2014

Black bean flakes
by: Rod
I prefer Frontier brand Black Bean Flakes, first ordered online from Amazon.com, but now available from a local health food store.

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Apr 03, 2014
Looks great
by: Rod Ferris
What a mélange! Sure looks like a tasty loaf. Not sure where I would get the black bean flakes… Sounds a bit specific to a country. But enlighten us Rod!

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