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German Dark Rye Bread

Ingredients



Instructions

  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. Cover. Let sit 20 minutes.
  4. Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8-inch pie plates.
  5. Brush surface of loaves with a little cooking oil.
  6. Slash tops of loaves with sharp knife.
  7. Let rise until double, 45 to 60 minutes.
  8. Bake at 400 degrees F for 25 to 30 minutes.
  9. Remove from pans to wire racks to cool.

Makes 2 loaves.


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