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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

GERMAN DARK RYE BREAD Recipe

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This recipe for GERMAN DARK RYE BREAD is from FRANCES's Cookbook, 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:  
3 cups of all purpose flour
¼ cup of unsweetened cocoa powder
2 pkg of yeast or 4.5 tsp of yeast
1 tbsp of caraway seed
1 tbsp of salt
⅓ cup of molasses (drk)
2 tbsp of butter
1 tbsp of sugar
3 ½ cup of rye flour
cooking oil
2 cups of water
Directions:
Directions:
in a large bowl combine the flour, salt, cocoa, yeast and caraway seed.
heat and stir molasses, butter, sugar, 2 cups of H2O and 2 tbsp of oil until warm 110º-115º
add this to the dry mixture, beat at low speed on electric mixer for about .5 min. be sure to scrap the bowl. Then beat on high for 3 min, let stand for 30 minutes or until it begins to show bubbles.

then add the rye flour one cup at a time until it has combined enough to turn out onto a floured surface; kneed till smooth. cover and let rest for 20 minutes. form your loaves of bread and let them raise till they have reach over the top of the pan.

 

 

 

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