German Dark Rye Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 tablespoon salt
- 2 packages active dry yeast
- 2 tablespoons butter
- 2 cups water
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- cooking oil
- 1/3 cup molasses
- 1 tablespoon caraway seed
- 3 1/2 cups rye flour
- Carbohydrate 809.087502799736 g
- Cholesterol 30.503125013081 mg
- Fat 56.3185762592837 g
- Fiber 126.815003205777 g
- Protein 98.4577237763081 g
- Saturated Fat 13.1944465041153 g
- Serving Size 1 1 Loave (1343g)
- Sodium 4265.69775667537 mg
- Sugar 682.272499593959 g
- Trans Fat 7.75262125138107 g
- Calories 4049 calories
In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed. Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110degrees-115degreesF). Add to dry mixture. Beat at low speed on electric mixer 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. Then by hand, stir in enough rye flour to make a soft dough. Turn out onto lightly floured surface; knead till smooth (about 5 minutes). **Cover, and let rest 20 minutes. Punch down dough. Divide in half. Shape into 2 round or oval loaves on greased baking sheets. Brush with small amount of cooking oil. Slash tops with knife. Cover; let rise until double (45-60 minutes). Bake at 400 degrees for 25-30 minutes. Remove from baking sheets, place on racks to cool. **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect). Proceed with the recipe as stated.
