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German Dark Rye Bread



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


  1. In large mixer bowl, combine all-purpose flour, yeast, cocoa and caraway seed until well blended.
  2. 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 for 3 minutes at high speed.
  3. By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface. Knead until smooth, about 5 minutes.
  4. Cover. Let sit 20 minutes.
  5. Punch down and divide dough in half. Shape each half 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.
  6. Let rise until double, 45 to 60 minutes.
  7. Bake in a 400 degree F oven for 25 to 30 minutes.
  8. Remove from pans to wire racks to cool.

Yield: 2 loaves

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