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Old 07-20-2010, 02:41 PM   #11
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I would use molasses as the sweetener, AND add a portion of each unsweetened cocoa and instant espresso powder in lieu of the equivalent of flour. Using both the cocoa and the espresso powder will ensure you will not have an overwhelming taste of either in the finished product.

I always add some to my rye bread so it will be darker.
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Old 07-21-2010, 04:23 PM   #12
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Just a note. Back in my Soviet days I used to buy dark rye bread, very tasy and very dark. Rye is naturally a dark flour, here in the states it has been bleached, if I understand corectly, there there was no need for darkening agent because flour was dark. Makes a world of difference, because like June mention the additieves can add to the taste.
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Old 07-22-2010, 10:34 AM   #13
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The rye flour I buy is organically grown by a local farmer, and it is not manipulated in any way. Still, alone, it does not produce a dark rye on its own. I grew up with "grey" rye bread, so I'm not averse to it, but for pumpernickel, or Boston Brown Bread, the bread definitely needs darkening.
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Old 08-12-2010, 09:53 AM   #14
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Could you use tea instead of water in it?
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Old 08-12-2010, 09:55 AM   #15
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Use Guinness Extra Stout instead of water in the recipe.

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Old 08-12-2010, 01:09 PM   #16
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Neither tea nor stout will darken the finished loaf appreciably. Cocoa powder or instant espresso powder added to the flour will make the biggest difference. I would also add some molasses.

Curious, isn't there gluten free ww flour available?
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Old 11-29-2010, 04:46 PM   #17
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I made some pumpernickel a week ago w/rye, whole wheat, cornmeal and white flour. To make it dark and rich, for 2 loaves, 1/2 cup cocoa powder and 3/4 cup molasses. It turned out delicious and stayed nice and moist. It was very dark bread, we liked it.
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