Dark German Rye Bread
|Active dry yeast||1 Tablespoon|
|Lukewarm water||3⁄4 Cup (12 tbs) (105-115 Â°F)|
|Vegetable oil||2 Tablespoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Rye flour||1 1⁄4 Cup (20 tbs)|
|Caraway seeds||1 Tablespoon|
|Egg||1 , beaten|
Dissolve yeast in lukewarm water in the processor bowl.
Add molasses, cocoa, salt, oil, and the all-purpose flour.
Process with the metal blade for 15 seconds.
Let rise in the food processor bowl for 20 to 30 minutes.
Add rye flour and caraway seeds.
Process un til a ball forms on the blades, about 5 sec onds, or until motor begins to stall.
Remove dough and knead on a floured surface for 1 to 2 minutes, until smooth.
Shape into an 8 inch oblong loaf.
Place on a greased baking sheet.
Cover and let rise in a warm (80-85Â°F) place for about 45 minutes or until doubled in bulk.
Brush with highly beaten egg, and sprin kle with additional caraway seeds.
Bake in a preheated 375Â°F oven for 30 to 40 minutes.
Cool on a wire rack.
Slice and serve at once.