Tuesday, January 27, 2009

Dark German Rye Bread

3 cups bread flour

1/4 cup unsweetened cocoa powder

2 pkgs. active dry yest

1 Tbsp. caraway seeds

 2 tsp. salt

 3 1/2 cups rye flour

 8 tsp. wheat gluten

 2 cups water

 1/2 cup honey

 2 Tbsp. olive oil

1. In a large bowl add white flour, cocoa, yeast, caraway seeds, gluten and salt in a large bowl. Stir to mix.

2.  Place water, honey, and oil in a glass bowl or measuring cup and heat in microwave for 1-2 min. until liquid mixture is about 110 -115 degrees, add to dry ingredients and mix until moistened, then beat very hard for 3 minutes.  I use my Kitchenaid stand mixer with the whip attachment, then switch to the dough hook to continue with the next step.

3.  Stir in rye flour, enough to make a soft dough. Knead 8 to 10 minutes.

 Divide dough in half and shape to fit 2 greased loaf pans,  Brush tops lightly with oil and cover with a damp cloth. Raise in unheated oven over a pan of hot water for 1 hour until doubled. Punch down and allow to rise again until almost doubled.Preheat oven to 400 degrees F. Bake 25 minutes. Remove from oven and immediately remove from pans; let cool on rack.

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