Recipes from Germany and Austria :: German and Austrian Quick and Yeast Breads
3 pkg. active dry yeast
1 3/4 c. warm water (105 to 115 degrees fahrenheit)
1/2 c. dark molasses
2 Tbsp. canola (or other vegetable) oil
1 Tbsp. caraway seed
1 Tbsp. salt
2 1/2 (two and a half) c. dark rye flour
1 c. Shredded Wheat® cereal
1/4 c. cocoa
2 to 2 1/2 (two and a half) c. flour
Cornmeal
Butter or butter-replacement, softened
Dissolve yeast in warm water in large bowl. Stir in molasses, oil, caraway seed, salt, rye flour, cereal and cocoa. Beat until smooth. Stir in enough flour to make dough easy to handle. Turn dough onto lightly floured surface. Cover; let rest 10 to 15 mins. Knead until smooth, about 5 mins. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
Grease cookie sheet; sprinkle and distribute with cornmeal. Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Brush tops lightly with margarine; let rise until double, 40 to 50 mins.
Preheat oven to 375 degrees fahrenheit. Bake until loaves sound hollow when tapped, 30 to 35 mins. Cool on wire racks.
