Heidelberg Rye Bread
|Caraway seed||1 Tablespoon|
|Molasses||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Rye flour||2 Cup (32 tbs)|
|White flour||1 Cup (16 tbs)|
Combine 2 cups warm water, yeast, shortening, salt and sugar, mixing well; let stand for several minutes.
Add remaining ingredients to make stiff elastic dough.
Let rise for 1 hour and 30 minutes.
Shape into loaves; let rise until doubled in bulk.
Bake at 350 degrees for 45 to 60 minutes.