| 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
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