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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 to 4 cups all-purpose flour, divided |
2 packages dry yeast |
1 tablespoon sugar |
2 cups warm water (105° to 115°), divided |
3 cups rye flour |
1/4 cup cocoa |
1 tablespoon salt |
1 tablespoon caraway seeds |
1/3 cup molasses |
2 tablespoons butter or margarine |
Directions:
1. Combine 1/2 cup all-purpose flour, yeast, sugar, and 3/4 cup water; let stand 5 minutes.
2. Add remaining water, rye flour, cocoa, salt, caraway seeds, molasses, and butter to yeast mixture; stir well. Add enough remaining all-purpose flour to make a soft dough. Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
3. Punch dough down; divide in half. Shape each half into a ball. Place each ball in a greased 8- inch round cake pan. Cover and repeat rising procedure 1 hour or until doubled in bulk.
4. Bake at 400° for 25 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.
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