| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Breads | 6 | Servings | |
INGREDIENTS
| 2 1/2 | To 3 cup all purpose flour | |
| 2 | c | Rye flour |
| 2 | pk | Fast acting yeast |
| 2 | c | Whole bran cereal |
| 1 | tb | Salt |
| 1 | tb | Caraway seeds |
| 2 | ts | Onion powder |
| 1 1/2 | c | Milk |
| 1/2 | c | Water |
| 1/4 | c | Dark molasses |
| 1/4 | c | Oil |
| 1 | Square (1-oz) unsweetened chocolate | |
| 1/4 | c | Water |
| 1/2 | ts | Cornstarch |
INSTRUCTIONS
Caraway seeds In large mixer bowl, combine 1 cup all purpose flour, 1 cup rye flour, yeast, bran cereal, salt, caraway seed and onion powder; mix well. In saucepan, heat milk, 1/2 cup water, molasses, oil and chocolate until very warm (125-130 degrees; chocolate does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining rye flour and enough remaining all purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. COver, let rise in warm place until double, 30-45 minutes. Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place in greased 8 inch layer cake pans. Cover; let rise in warm place until almost doubled, about 15 minutes. Bake at 375 degrees for 40-45 minutes. Combine 1/4 cup water and cornstarch for glaze in small saucepan; heat to boiling. Brush on loaves 5 minutes before end of baking. Sprinkle caraway seeds on loaves, if desired. Return loaves to oven for 5 minutes or until glaze is glossy and loaves sound hollow when tapped. Remove from pans when cool. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”