Dark & Hearty Rye Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (About 110Â°)|
|Salad oil||2 Tablespoon|
|Dark molasses||3 Tablespoon|
|Unsweetened chocolate||1⁄2 Ounce|
|Caraway seeds||1 Tablespoon|
|Fennel seeds||1⁄2 Teaspoon|
|Shredded bran cereal||3⁄4 Cup (12 tbs)|
|Rye flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
In a measuring cup, dissolve yeast and sugar in water; let stand until bubbly (about 10 minutes).
Stir in oil and molasses; set aside.
Insert metal blade.
Place chocolate, caraway seeds, fennel seeds, bran cereal, and salt in work bowl.
Process continuously until chocolate is finely chopped; leave in work bowl.
Add rye flour and 1 3/4 cups of the all-purpose flour to work bowl.
With motor running, pour yeast mixture through feed tube in a steady stream, as fast as flour absorbs it.
When dough forms a ball, stop machine.
Dough should be slightly moist.
Process continuously for 45 seconds to knead.
Shape dough into a ball; place in a greased bowl and turn to grease top.
Cover and let rise in a warm place until doubled (1 to 1 1/2 hours).
Punch down dough and knead briefly on a lightly floured board, then shape into a smooth ball.
Place on a greased baking sheet.
Flatten slightly to make a 6-inch round.
Cover and let rise until loaf is 2 1/2 inches high (about 45 minutes).
Bake in a 375° oven until well browned (about 35 minutes).
Let cool on a rack.