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3 c all-purpose flour
1/4 c unsweetened cocoa powder
2 pkg active dry yeast
1 tbsp caraway seed
1 tbsp salt
1/3 c molasses
2 tbsp butter
1 tbsp sugar
3 1/2 c rye flour
Cooking oil
In large bowl, combine all purpose flour, cocoa, yeast, and caraway seed. Heat and stir molasses, butter, sugar, 2 c water and 2 tbsp oil until warm. Add to dry mixture. Beat at low speed on electric mixer 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. Then by hand, stir in enough rye flour to make a soft dough. Turn out onto lightly greased floured surface; knead till smooth (about 5 minutes). Cover; let rest 20 minutes. Punch down. Divide in half. Shape into 2 round loaves on greased baking sheets or in 2 greased 8 inch pie plates. Brush with small amount of cooking oil. Slash tops with knife. Cover; let rise until double (45-60 minutes). Bake at 400 degrees for 25-30 minutes. Remove from pans; cool. Makes 2 loaves.
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