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Dark Rye Bread

 

             2 T  dru yeast

      2 c  war,water

    1/2 t  sugar (or honey)

    1/4 c  molasses

    1/4 c  maple syrup

    1/4 c  soft sweet butter

      1 T  salt

      2 T  cocoa

      3 c  bread flour,up to 4 cups

      3 c  rye flour,preferably stone

           ground

           cornmeal

      2 T  honey

      2 T  unsulphured molasses

In large mixing bowl, dissolve yeast in warm water with sugar or

honey.  Let sit until bubbly.  Add molasses, maple syrup, soft butter,

salt & cocoa, beat well.  Add 3 cups, bread flour & beat 2 minutes with

an electric mixer or at least 200 strokes by hand.  Add 3 cups rye

flour & mix until the dough leaves the sides of the bowl.

 

Turn dough out onto a floured surface & knead until smooth & elastic.

Sprinkle with a little white flour if it remains too sticky to handle.

When dough becomes elastic, stop kneading even if dough remains a

little clingy to fingers.

 

Place the dough in a buttered bowl, turn to coat all sides.  Cover &

let rise until double in bulk.  Punch dough down, turn out onto board,

knead a few times to press out air bubbles, cut in half & cover with

towel to let riest 10-15 minutes.

 

Shape the dough into two round or oval ooaves & place on a greased

baking sheet which has been dusted with cornmeal.  You may cut a cross

or other design in the tops with a sharp knife.  Cover & let rise until

almost double in size.  Brush with glaze.  Bake in preheated oven 375

degrees for 15 minutes.  Turn oven to 350 degrees for another 20-25

minutes or until bottoms sound hollow when tapped.  Cool on rack.

 

Yield 2 loaves.











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