Heidelberg Rye Bread Recipe
Ingredients
| Cake yeast | 1 | |
| Shortening | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Caraway seed | 1 Tablespoon | |
| Molasses | 1/2 Cup (16 tbs) | |
| Cocoa | 1/4 Cup (16 tbs) | |
| Rye flour | 2 Cup (16 tbs) | |
| White flour | ||
Directions
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.
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.
Chef
