| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | c | Whole wheat flour |
| 1/4 | c | Carob powder (I've used cocoa powder instead) |
| 2 | tb | Yeast |
| 1 | tb | Caraway seeds |
| 2 | c | Water |
| 1/2 | c | Molasses |
| 2 | tb | Butter |
| 1 | ts | Salt |
| 2 1/2 | c | Rye flour |
INSTRUCTIONS
I love this recipe from "Whole Foods for the Whole Family" by La Leche League: Combine whole wheat flour, carob (or cocoa) powder, yeast, and caraway. Heat water, molasses, butter, and salt in a saucepan until very warm. Beat into flour mixture until smooth. Add enough rye flour to make a slightly stiff dough. Knead about 10 minutes, adding more rye flour if needed. Cover and let rest 20 minutes Divide in half and shape into 2 round loaves about 6" across. Place on greased cookie sheet and slash tops with sharp knife or razor blade. Brush with oil and let rise until doubled, about 1 hour. Bake at 350 degrees for 45 to 50 minutes or until loaves sound hollow when tapped. Posted to Digest bread-bakers.v097.n023 by judi@abs.net (Judi Hammett) on Mar 16, 1997
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”