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Dark Rye bread

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This recipe makes 2 loaves of Dark Rye Bread. Now you can create this delicious bread at home.


2 tsp. active dry yeast

2 cups warm water not hot

 2 tsp. salt

 3 heaping tbs. cocoa powder

 1/4 cup of black strap molasses

 2 cups of white flour

 2 cups of dark rye flour


Pre heat oven to 370 F

In a large bowl, mix water and yeast until well blended. Let rest until the yeast is bubbly.  

Then add remaining ingredients together until blended. Then knead the bread dough for 7 minutes. It should be smooth, and feel elastic when done.

Put the dough in a lightly oiled bowl, rotate it to oil all sides. Cover it with a wet damp cloth and let rise for about 60 minutes. Let rise until it is doubled. I place my proofing bowl on the top of the warm over. This keeps it warm and draft free.

Once the dough is ready punch down the dough and divide it in half. Shape each half into a ball.

Lightly oil two baking pans. Or you may wrap one ball in several layers of platic wrap and freeze until needed. To bake the frozen ball remove it from the freezer. Place on a baking sheet and cover with a warm dry cloth. Allow to thaw for 1 hour. Then bake as required below.

Place the dough balls onto the pans. Cover the dough with a warm moist cloth and let rise for 60. They are now ready to bake.

With a sharp knife make a few ½ inch slits along the top of each ball of dough.

Place a pan of hot water on the lowest rack below the bread.

Bake the loaves for 20 minutes or until the edges start to turn dark brown.

Remove your Dark Rye Bread from the oven. Turn out the bread onto a cooling rack or a clean dry cloth.

Cool completely before slicing.

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