German Dark Rye Bread

 

3 cups sifted all−purpose flour 2 envelopes active dry yeast 1/4 cup cocoa powder 1 tablespoon caraway seed 2 cups water 1/3 cup molasses 2 tablespoons butter or margarine 1 tablespoon granulated sugar 1 tablespoon salt 3 to 3 1/2 cups flour

In large mixer bowl, combine all−purpose flour, yeast, cocoa and caraway seed until well blended.

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 3 minutes at high speed. 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.

Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8−inch pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise until double, 45 to 60 minutes.

Bake in a 400 degree F oven for 25 to 30 minutes. Remove from pans to wire racks to cool.

Makes 2 loaves.