German Dark Rye Bread
Ingredients
- 3 cup sifted all-purpose flour
- 2 each envelopes active dry yeast
- 0.3 cup cocoa powder
- 1 tbsp caraway seed
- 2 cup water
- 1/3 cup molasses
- 2 tbsp butter or margarine
- 1 tbsp granulated sugar
- 1 tbsp salt
- 3 each to 3 1/2 cups flour
Instructions
- 1
In large mixer bowl, combine all-purpose flour, yeast, cocoa and caraway seed until well blended.
- 2
In a saucepan, combine water, molasses, butter, sugar and salt.
- 3
Heat until just warm, stirring occasionally.
- 4
Add to dry mixture.
- 5
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
- 6
Beat 3 minutes at high speed.
- 7
By hand, stir in enough rye flour to make a soft dough.
- 8
Turn onto floured surface.
- 9
Knead until smooth, about 5 minutes.
- 10
Let sit 20 minutes.
- 11
Punch down and divide dough in half.
- 12
Shape each half into a round loaf.
- 13
Place in greased 8-inch pie plates.
- 14
Brush surface of loaves with a little cooking oil.
- 15
Slash tops of loaves with sharp knife.
- 16
Let rise until double, 45 to 60 minutes.
- 17
Bake in a 400 degree F oven for 25 to 30 minutes.
- 18
Remove from pans to wire racks to cool.
- 19
Makes 2 loaves.