Recipes from Germany and Austria :: German and Austrian Quick and Yeast Breads
3 c. sifted flour
2 envelopes active dry yeast
1/4 c. cocoa powder
1 Tbsp. caraway seed
2 c. water
1/3 c. molasses
2 Tbsp. butter or butter-replacement
1 Tbsp. sugar
1 Tbsp. salt
3 to 3 1/2 (three and a half) c. rye flour
In large mixer bowl, combine 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 mins. at high speed.
By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface. Knead until smooth, about 5 mins. Cover. Let sit 20 mins.
Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8-in. 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 mins.
Bake at 400 degrees fahrenheit for 25 to 1/2 an hour. Remove from pans to wire racks to cool.
Makes 2 loaves.
