German Dark Rye Bread Recipe

German Dark Rye Bread Recipe

Ingredients:

3 c of flour (all-purpose); sifted
1/4 c of powdered cocoa
2 c of water
2 Tbsps of margarine or butter
3-3 & 1/2 c of flour
1 Tbsp of caraway seeds
2 small envelopes of active dried yeast
1/3 c of molasses
1 Tbsp of sugar (granulated)
3 – 3 & 1/2 c of flour

Instructions:

In mixing bowl. mix flour, cocoa, seeds and flour ’til blended well.

In saucepan, mix molasses, water, salt, sugar & butter. Heat ’til warm, occasionally stirrig mixture. Combine into dry ingredients.

Beat mixture at low-level speed w/ your blender or mixer for 30 seconds, scraping the sides constantly, then beat at high-level speed for 3 mins.

Once done, stir manually enough flour in order to create a dough that is soft. Transfer into floured working surface, then knead ’til smooth (5 mins). Cover and stand for 20 mins.

Punch dough down then divide into two equal parts. Form each dough half to round-shaped loaf. Transfer into oiled 8-inch diametered pie baking plates.

Coat surface w/ a bit of oil. With your knife, slash loaves’ tops. Allow to rise to double in bulk (45-60 mins).

Bake for 25-30 mins at four hundred degrees Fahrenheit. Remove bread from oven and transfer in racks and cool.

>> German Dark Rye Bread Recipe