Dark Rye Bread
|Sugar||1⁄2 Cup (8 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Active dry yeast||3⁄4 Ounce (3 Packages)|
|Warm water||2 Cup (32 tbs) (110 Degree F)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Caraway seeds||2 Tablespoon|
|Solid shortening/Butter||2 Tablespoon, melted|
|All purpose flour||3 1⁄2 Cup (56 tbs), unsifted|
|Dark rye flour||2 Cup (32 tbs), unsifted|
1 In a heavy 10-inch skillet put the sugar and cook over medium-high heat until sugar is melted,stirring constantly with a fork.
2 Continue cooking until the sugar is very dark about 2-3 minutes.Add boiling water and cook further stirring continuously until the sugar is dissolved and the liquid is reduced to 1/2 cup. Remove from the heat and allow to cool.
3 In a large bowl of an electric mixer add yeast with warm water and let it soften for 5 minutes. Add the cooled caramel liquid,cocoa,salt,caraway seeds,melted shortening,and 2 cups of all purpose flour.Beat until smooth.
4 Add the rye flour and beat at medium speed for 4 minutes.Using a heavy duty mixer or working by hand add 1 more cup all-purpose flour.
5 Sprinkle 1/4 cup of the remaining flour on a board; turn out the dough, cover, and let rest 10 minutes.
6 Knead the dough until elastic, about 10 minutes, adding only enough flour to prevent sticking.
7 Place the dough in a greased bowl, turn over to grease top. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
8 Punch down, turn the dough over in the bowl, cover, and let rise again until doubled, about 1 more hour.
9 Prepare a large baking sheet sprinkled evenly with the cornmeal.
10 Punch dough down and divide in half.Shape each half into a round ball, flatten slightly, and place on the baking sheet 3-4 inches apart from one another.
11 Cover and let the dough rise until doubled, about 1 hour and 15 minutes.
12 Bake at 375°F in an oven for 35 minutes, or until bread sounds hollow when tapped.
13 Used as required.