German Dark Rye Bread
|All purpose flour||3 Cup (48 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Caraway seed||1 Tablespoon|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Rye flour||3 1⁄2 Cup (56 tbs)|
|Cooking oil||1 Cup (16 tbs)|
In large bowl combine all-purpose flour, cocoa, yeast, and caraway seed.
Heat and stir molasses, butter, sugar, 2 cups water, and 1 tablespoon salt till warm (115-120°).
Add to dry mixture.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough rye flour to make a soft dough.
Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
Cover; let rest 20 minutes.
Punch down; divide in half.
Shape into two round loaves; place on greased baking sheets or in two greased 8-inch pie plates.
Brush with small amount cooking oil.
Slash tops with knife.
Cover; let rise till double (45 to 60 minutes).
Bake at 400° for 25 to 30 minutes.
Remove from baking sheets; cool.