Well, the recipe seemed safe enough, so off I went. The flavorings are similar to the AB/HB in 5 pumpernickels, with espresso (I used instant), cocoa (I used Dutch), molasses, and rye flour. It does not use the caramel color, so just common ingredients. But it does call for 2 cups of shredded carrots!
I mixed up the dough in my Kitchen-aid, and kneaded it there as well. I had to add a fair amount of extra flour to get the "soft, tacky, cohesive dough" the recipe called for, but then my measurements could have been off a bit. I then put it to rise, and boy did it!
The recipe then suggested forming it into a ball and placing it on a cookie sheet for the second rise, but the dough was soft, so I put in in a 10" oven-proof skillet lined with parchment paper. The sides of the skillet helped contain the dough. Then I covered the whole thing with a bowl.
Here it is after the second (substantial) rise.
I slashed the top, sprinkled with caraway seeds, and into the oven it went, pan and all.
The recipe notes that it makes "one extra-large loaf." And it was not lying.
But it was very good, soft, tender and flecked with carrots.
For another adaptation, I was watching French Food at Home on the Cooking Channel and she made an Onion Tart. She called for a pre-baked pastry round, but I thought "why not some bread dough?" So I rolled some of my HB in 5 dough (a Broa I had in the fridge) into a thin rustic shape, pre-baked it, then topped it with some light sour cream, thinly sliced onions, and turkey bacon, and baked it until lightly browned.
Pretty darned good.
So that is it for this time, see you next time for our monthly challenge.