Recipe Details

Summary

Name: German Dark Rye Bread

Category: Breads

3 cups sifted all−purpose flour

2 envelopes active dry yeast

1/4 cup cocoa powder

1 tablespoon caraway seed

2 cups water

1/3 cup molasses

2 tablespoons butter or margarine

1 tablespoon granulated sugar

1 tablespoon salt

3 to 3 1/2 cups flour

In large mixer bowl, combine all−purpose flour, yeast, cocoa and caraway seed until well blended.

In a saucepan, combine water, molasses, butter, sugar and salt. Heat until just warm, stirring

occasionally. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping sides of

bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make a soft dough.

Turn onto floured surface. Knead until smooth, about 5 minutes. Cover. Let sit 20 minutes.

Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8−inch pie

plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise

until double, 45 to 60 minutes.

Bake in a 400 degree F oven for 25 to 30 minutes. Remove from pans to wire racks to cool.

Makes 2 loaves.