| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Breads | 2 | Servings | |
INGREDIENTS
| 3 1/2 | c | Rye Flour |
| 1/2 | c | Unsweetened Cocoa |
| 1/4 | c | Sugar |
| 3 | tb | Caraway Seed |
| 2 | pk | Active Dry Yeast OR |
| 2 | tb | From A Bulk Jar |
| 1 | tb | Instant Coffee (Powder Or |
| Crystals) | ||
| 2 | ts | Salt |
| 2 1/2 | c | Hot Water (120-130° F.) |
| 1/4 | c | Vinegar |
| 1/4 | c | Dark (Blackstrap) Molasses |
| 1/4 | c | Vegetable Oil Or Melted |
| Butter | ||
| 4 1/2 | c | Unbleached Or Bread Flour |
INSTRUCTIONS
Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and oil then beat until smooth. Stir in enough unbleached or bread flour to make a SOFT dough. Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Shape each half into a ball and place in the center of 2 greased 8-inch round cake pans. Cover and let rise until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or until done. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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