Description
This is one of 2 rye bread recipes i posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (recipe # 43286), before shaping the loaves. (of course that will make 4 loaves, since each recipe makes 2 loaves).this recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).
Ingredients
- All-purpose Flour
- Unsweetened Cocoa Powder
- Active Dry Yeast
- Caraway Seed
- Salt
- Molasses
- Butter
- Sugar
- Rye Flour
- Cooking Oil
- Water
Instructions
- In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed
- Heat and stir molasses, butter, sugar, 2 cups water and 2 tablespoons oil until warm
- Add to dry mixture
- Beat at low speed on electric mixer 1 / 2 minutes, scraping bowl
- Beat 3 minutes at high speed
- Then by hand, stir in enough rye flour to make a soft dough
- Turn out onto lightly floured surface
- Knead till smooth
- Cover, and let rest 20 minutes
- Punch down dough
- Divide in half
- Shape into 2 round or oval loaves on greased baking sheets
- Brush with small amount of cooking oil
- Slash tops with knife
- Cover
- Let rise until double
- Bake at 400 degrees for 25-30 minutes
- Remove from baking sheets, place on racks to cool
- Proceed with the recipe as stated