| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | German | Abm, Ethnic, Chocolate, Bread | 15 | Servings |
INGREDIENTS
| 1 | pk | Yeast |
| 1 | tb | White sugar |
| 12 | c | Bread flour |
| 12 | c | Medium rye flour |
| 2 | c | Whole wheat flour |
| 1/2 | c | Unprocessed bran flakes |
| 1 | tb | Caraway seeds |
| 1 | ts | Salt |
| 1 | ts | Instant coffee powder |
| 1/4 | ts | Fennel seeds |
| 1 | c | Water |
| 2 | tb | Water |
| 2 | tb | Molasses |
| 2 | tb | Cider vinegar |
| 1/2 | oz | Unsweetened chocolate |
INSTRUCTIONS
From: "Wendy Lockman" <wlockman@ra1.randomc.com> Date: Sun, 19 May 1996 12:20:47 +0000 (I would cut back on that a bit) Cool the mixture to 105-115 degrees and add to dry ingredients. I suspect the exact ingredients don't really matter all that much. As long as the flour-to-liquid proportions are such as to make a dough of good consistency, the result will probably be highly edible. Posted to Master Cook Recipes List, Digest #90
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