Recipe For Cooking German Dark Rye Bread

Recipe For Cooking German Dark Rye Bread

Toast Oven Breads :: Sweet and Savory Yeast Breads

German Dark Rye Bread

3 C. sifted flour
2 envelopes active dry yeast
1/4 C. cocoa powder
1 Tbsp. caraway seed
2 C. water
1/3 C. molasses
2 Tbsp. butter or margarine
1 Tbsp. sugar
1 Tbsp. salt
3 to 3 1/2 C. flour

In lrg. mixer bowl, combine 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 min., scraping sides of bowl constantly. Beat 3 min. at high speed. By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface. Knead until smooth, about 5 min. Cover. Let sit 20 min.

Punch down and divide dough in half. Shape each half into a round loaf. Place in prepared 8-in. 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 min.

Bake in a 400 degree F oven for 25 to 30 min. Remove from pans to wire racks to cool.

Makes approximately 2 loaves.