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German Dark Rye Bread

        

      3 c  flour,sifted

      2 pk active dry yeast

    1/4 c  cocoa powder,preferably

           -Dutch

           process

      1 T  caraway seed

      2 c  water

    1/3 c  molasses

      2 T  butter (or oleo)

      1 T  sugar

      1 T  salt

      3 c  rye flour,up to 3 1/2 cups

In large mixing bowl, combine the flour, yeast, cocoa powder &

caraway seed until well blended.

 

In saucepan, combine water, molasses, butter or oleo, sugar & salt;

heat until just warm, stirring occasionally to melt butter; add to dry

mixture in mixer bowl.  Beat at low speed with electric mixer for 1/2

minute, scraping sides of bowl constantly.  Bet 3 minutes at high speed.

 

 

By hand, stir in enough rye flour to make a soft dough.  Turn onto a

floured surface, nead until smooth, about 5 minutes.  Cover; let rest

20 minutes.

 

Punch down & divide dough in half. Shape each half into a round loaf;

place on greased baking sheets or in two 8" pie plates.  Brush surface

of loaves with a little cooking oil.  Slash tops of loaves with sharp

knife.

 

Let rise until double 45-60 minutes.  Preheat oven to 400 degrees.

Turn to 375 degrees & bake 25-30 minutes or until breads are done.

Remove from pans to wire racks to cool.

 

Makes 2 loaves

 

Grand Champion 1979 Illinois State Fair











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