| german Dark Rye Bread 3 Cups Sifted All-purpose Flour
2 Envelopes Active Dry Yeast
1/4 Cup Cocoa Powder
1 Tablespoon Caraway Seed
2 Cups Water
1/3 Cup Molasses
2 Tablespoons Butter Or Margarine
1 Tablespoon Granulated Sugar
1 Tablespoon Salt
3 To 3 1/2 Cups Rye Flour in Large Mixer Bowl, Combine All-purpose Flour, Yeast, Cocoa And Caraway Seed Until Well Blended. In A Saucepan, Combine Water, Molasses, Butter, Sugar And Salt. Heat Until Just Warm, Stirring Occasionally. Add To Dry Mixture. Beat At Low Speed With Electric Mixer For 1/2 Minute, Scraping Sides Of Bowl Constantly. Beat 3 Minutes At High Speed. by Hand, Stir In Enough Rye Flour To Make A Soft Dough. Turn Onto Floured Surface. Knead Until Smooth, About 5 Minutes. Cover. Let Sit 20 Minutes. punch Down And Divide Dough In Half. Shape Each Half Into A Round Loaf. Place In Greased 8-inch Pie Plates. Brush Surface Of Loaves With A Little Cooking Oil. Slash Tops Of Loaves With Sharp Knife. Let Rise Until Double, 45 To 60 Minutes. bake At 400 Degrees F For 25 To 30 Minutes. Remove From Pans To Wire Racks To Cool. makes 2 Loaves. |
