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Dark Rye Bread Recipe

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This recipe for Dark Rye Bread is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 C. Bread Flour, divided
1 envelope yeast
1/2 C. lukewarm Water
1 1/2 C. Bread Flour
1 C. Rye Flour
1 1/2 C. Whole Wheat Flour
2 Tbsp. Cocoa Powder
2 Tbsp. Sugar
1 tsp. Salt
1/4 C. Vegetable Oil
3/4 C. strong Black Coffee

Directions:
Directions:
In a mixing bowl add 1/2 cup bread flour, yeast and lukewarm water. Stir and leave at room temperature until bubbles appear and the mixture begins to have a spongy texture.
In a separate bowl, sift the remaining 1-1/2 C. Bread flour, Rye Flour and Whole Wheat with the Cocoa Powder, set aside.
When the yeast has dissolved, add into the flour-cocoa mixture. Add the sugar, salt and vegetable oil.
With a dough hook and electric mixer, mix slowly and add the black coffee.
The dough will clean itself from the sides of the bowl and the dough will become elastic.
Keep kneading 5 more minutes (10 if done by hand) and place the dough in a greased bowl. Cover with plastic and leave at room temperature for about 1 hour, or until doubled in size.
Take the dough out, knead by hand 2 more minutes. Place back in the greased bowl, cover and let rise again.
When risen, shape the dough in a log; place it in a 9X5 baking pan and leave to rise again, for 20 minutes.
Preheat the oven to 375º
Bake the bread for 40 minutes, or until the smell of fresh baked bread covers your kitchen. Leave to cool slightly before removing from the baking pan.

 

 

 

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