GERMAN DARK RYE BREAD

By scratch cook

Ingredients

• 3 cups sifted all purpose flour
• 2 envelopes active dry yeast
• 1/4 cup cocoa powder
• 1 tablespoon caraway seed
• 2 cup water
• 1/3 cup molasses
• 2 tablespoons butter
• 1 tablespoon granulated sugar
• 1 tablespoon salt
• 3 to 3 1/2 cup rye flour

Preparation

Step 1

in large mixer bowl, combine all-purpose flour, yeast, cocoa and carawy seed until well blended.
in a saucepan, combine water, molasses, butter, sugar, and salt. heat until just warm, stirring occasionally. add to dry mixture. beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. beat 3 minutes at high speed. by hand, stir in enough rye flour to make a soft dough. turn onto floured surface. knead until smooth, about 5 minutes. cover; let stand for 20 minutes.
punch down and divide dough in half. shape each loaf into a round loaf. place in greased 8 inch pie plates. brush surface of loaves with a little cooking oil. slash tops of loaves with sharp knife. let rise until double, 45 to 60 minutes.
bake in a 400 degree F oven for 25 to 30 minutes. remove from pans to wire rack to cool.