| 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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