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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tom Tingerthal


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

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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