German Dark Rye Bread Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Unsweetened cocoa powder | 1/4 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Caraway seed | 1 Tablespoon | |
| Molasses | 1/3 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Rye flour | 3 1/2 Cup (16 tbs) | |
| Cooking oil | ||
Directions
In large bowl combine all-purpose flour, cocoa, yeast, and caraway seed.
Heat and stir molasses, butter, sugar, 2 cups water, and 1 tablespoon salt till warm (115-120°).
Add to dry mixture.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough rye flour to make a soft dough.
Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
Cover; let rest 20 minutes.
Punch down; divide in half.
Shape into two round loaves; place on greased baking sheets or in two greased 8-inch pie plates.
Brush with small amount cooking oil.
Slash tops with knife.
Cover; let rise till double (45 to 60 minutes).
Bake at 400° for 25 to 30 minutes.
Remove from baking sheets; cool.
Heat and stir molasses, butter, sugar, 2 cups water, and 1 tablespoon salt till warm (115-120°).
Add to dry mixture.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough rye flour to make a soft dough.
Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
Cover; let rest 20 minutes.
Punch down; divide in half.
Shape into two round loaves; place on greased baking sheets or in two greased 8-inch pie plates.
Brush with small amount cooking oil.
Slash tops with knife.
Cover; let rise till double (45 to 60 minutes).
Bake at 400° for 25 to 30 minutes.
Remove from baking sheets; cool.
Chef
