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Dark German Rye Recipe

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This recipe for Dark German Rye, by , is from Tom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Tingerthal

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
1⁄4 cup unsweetened cocoa powder
2 (1/4 ounce) packages active dry yeast
1 tablespoon caraway seed
1 tablespoon salt
1⁄3 cup molasses
2 tablespoons butter
1 tablespoon sugar
3 1⁄2 cups rye flour
2 tablespoon cooking oil
2 cups water

Directions:
Directions:
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 (about 110-115F).
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 (about 5 minutes). **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 (45-60 minutes).
Bake at 400 degrees for 25-30 minutes.
Remove from baking sheets, place on racks to cool.

Number Of Servings:
Number Of Servings:
2 riund loaves
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Excellent bread.
To make Marble Rye, knead with Caraway Rye Recipe

 

 

 

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