Whole Wheat And Rye Bread
|Dry yeast package||1⁄2 Ounce (2 Packages)|
|Warm water||1 Cup (16 tbs) (105° To 115)|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Whole wheat flour||2 1⁄4 Cup (36 tbs)|
|Rye flour||3⁄4 Cup (12 tbs)|
|Unsweetened cocoa||3 Tablespoon|
|Caraway seeds||1 Teaspoon|
|Bread flour||2 1⁄4 Cup (36 tbs), divided|
|Vegetable cooking spray||1|
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add buttermilk, molasses, and vegetable oil; beat at medium speed of an electric mixer until well blended.
Add whole wheat flour, rye flour, cocoa, caraway seeds, and salt; beat until well blended.
Gradually stir in 2 cups plus 2 tablespoons bread flour to make a soft dough.
Sprinkle 2 remaining tablespoons bread flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 5 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half.
Shape each portion into a round loaf.
Let rest 10 minutes.
Place each round on a baking sheet coated with vegetable cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 350° for 30 minutes or until loaves sound hollow when tapped.
Remove loaves from baking sheets; cool on wire racks.
Cut each loaf into 12 wedges.