German Dark Rye Bread

Total Time: 1 hr 55 mins Preparation Time: 1 hr 30 mins Cook Time: 25 mins

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
• cooking oil
• 2 cups water

Recipe

• 1 in large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
• 2 heat and stir molasses, butter, sugar, 2 cups water and 2 tablespoons oil until warm (about 110°-115°f).
• 3 add to dry mixture.
• 4 beat at low speed on electric mixer 1/2 minutes, scraping bowl.
• 5 beat 3 minutes at high speed.
• 6 then by hand, stir in enough rye flour to make a soft dough.
• 7 turn out onto lightly floured surface; knead till smooth (about 5 minutes).
• 8 **cover, and let rest 20 minutes.
• 9 punch down dough.
• 10 divide in half.
• 11 shape into 2 round or oval loaves on greased baking sheets.
• 12 brush with small amount of cooking oil.
• 13 slash tops with knife.
• 14 cover; let rise until double (45-60 minutes).
• 15 bake at 400 degrees for 25-30 minutes.
• 16 remove from baking sheets, place on racks to cool.
• 17 **note:if using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• 18 proceed with the recipe as stated.