3 1/2 c Rye Flour
1/2 c Unsweetened Cocoa
1/4 c Sugar
3 tb Caraway Seed
2 pk Active Dry Yeast OR
2 tb From A Bulk Jar
1 tb Instant Coffee (Powder Or
Crystals)
2 ts Salt
2 1/2 c Hot Water (120-130 F.)
1/4 c Vinegar
1/4 c Dark (Blackstrap) Molasses
1/4 c Vegetable Oil Or Melted
Butter
4 1/2 c Unbleached Or Bread Flour
Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast,
coffee and salt in a large mixing bowl. Stir in the water, vinegar,
molasses, and oil then beat until smooth. Stir in enough unbleached
or bread flour to make a SOFT dough. Turn onto a floured surface.
Knead until smooth and elastic, about 5 minutes. Place in an oiled
bowl; turn to oil the top of the dough. Cover and let rise in a warm
place until doubled, about 1 hour. Punch the dough down and divide in
half. Shape each half into a ball and place in the center of 2
greased 8-inch round cake pans. Cover and let rise until double in
bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or
until done.
Yields
2 servings