German Black Bread
|White flour||3 Cup (48 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Yeast||1⁄2 Ounce (2 Packages)|
|Caraway seed||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Black strap molasses||1⁄3 Cup (5.33 tbs)|
|Rye flour||3 1⁄2 Cup (56 tbs)|
Combine the first four ingredients.
Heat the next five ingredients until warm (100-120 degrees), stirring to melt the butter.
Add to the first mixture; beat on low speed for 30 seconds.
Scrape the bowl and beat for 3 minutes on high.
Stir in 3 - 3-1/3 cups rye flour to make the dough.
Turn out onto a lightly floured surface.
Knead until smooth (5 minutes).
Cover and let rest 20 minutes; punch down; divide in half and shape into 2 round loaves and place on grease baking sheet or in two greased 8-inch pie plates.
Brush loaves with cooking oil.
Slash the tops with a sharp knife.
Cover and let rise in warm place until doubled in size (45-60 minutes).
Bake at 400 degrees for 25-30 minutes.
Cool on a rack.