German Dark Rye Bread

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Ingredients

  • 3 cups all-purpose flour
  • tsp. 2 packages active dry yeast
  • ¼ cup unsweetened cocoa powder
  • 1 T. caraway seeds
  • 2 cups water
  • cup molasses
  • 2 T. ¼ stick butter
  • 1 T. sugar
  • 1 T. salt
  • 3 to 3½ cups rye flour
  • cooking oil for brushing tops of loaves

Instructions

  • In a large mixing bowl, combine the all-purpose flour, yeast, cocoa powder, and caraway seeds until well blended.
  • In a saucepan combine the water, molasses, butter, sugar, and salt; heat until just warm, stirring occasionally to mostly melt the butter.
  • The temperature shouldn’t be above 120°.
  • Add to the dry mixture and beat at low speed for 30 seconds; then turn to medium speed and beat for 3 minutes more.
  • By hand, stir in enough rye flour to make a soft dough.
  • Turn out onto a floured surface and knead until smooth, adding more rye flour as needed, about 5 minutes.
  • Cover; let stand for 30 minutes.
  • Punch down and divide the dough in half.
  • Shape each half into a round loaf; place on greased baking sheets or 2 greased pie plates.
  • Brush the tops of the loaves with a little cooking oil.
  • Slash the tops of the loaves with a sharp knife.
  • Cover and let rise until doubled, about 1 to 1½ hours.
  • Bake in a preheated 400° oven for 25 to 35 minutes or until the bread looks done.
  • Remove from the baking pans and cool on wire racks.
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Course Bread
Cuisine Amish / European / German