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Correo Electrónico
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Ingredientes
- 1/2 c. Water
- 2 Tbsp. Vinegar
- 2 Tbsp. Molasses
- 1 Tbsp. Cocoa
- 2 c. Flour, unsifted
- 1 c. Rye flour, unsifted
- 1/2 c. Bran cereal, crushed
- 2 tsp Caraway seeds
- 1/2 tsp Honey
- 1 tsp Salt
- 1/2 tsp Instant coffee pwdr
- 1/2 tsp Onion pwdr
- 3 Tbsp. Melted margarine
- 1/4 ounce pkg Yeast
- 1/4 c. Hot water
Direcciones
- Food Processor Directions: In a saucepan, heat 1/2 c. water, vinegar, molasses and cocoa over medium heat till boiling. Cold to lukewarm. Insert steel blade in food processor. In container, combine flours, bran cereal, caraway seeds, honey, salt, coffee and onion pwdr. Add in margarine and process 20 to 30 seconds or possibly till mix is well combined. Dissolve yeast in 1/4 c. hot water. With processor running, add in yeast gradually through feed tube, then add in molasses mix processing till dough forms a ball, clearing the sides of the bowl. Turn dough onto a lightly floured board and knead 2 to 3 min. Place in a greased bowl, turning to grease the top. Cover and let rise in a hot place, free from drafts, till double in bulk, about 2 hrs. Punch dough down. Shape into a ball and place in center of a greased 8-inch round cake pan. Cover and let rise till double in bulk, about 1 hour. Bake at 350 F (180 C) for 35 to 40 min.
- To glaze bread and give it a shiny crust, combine cornstarch and cool water in saucepan. Cook, stirring occasionally, till mix boils. Continue to cook for 1 minute. As soon as bread is baked, brush cornstarch mix over top of loaf. Return bread to 350 F (180 C) oven and bake 2 to 3 min longer or possibly till glaze is set. Remove from pan and cold on a wire rack.
