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Receta Dark Rye Bread

Name: Dark Rye Bread
Ingredients: 2 Tbsp. dru ueast; 2 c. war, water; 1/2 tsp sugar or possibly honey; 1/4 c. molasses; 1/4 c. maple syrup; 1/4 c. soft sweet butter; 1 Tbsp. salt; 2 Tbsp. cocoa; 3 c. bread flour up to 4 c.; 3 c. rye flour preferably stone grnd cornmeal; 2 Tbsp. honey; 2 Tbsp. unsulphured molasses

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Ingredientes

2 Tbsp. dru ueast
2 c. war, water
1/2 tsp sugar or possibly honey
1/4 c. molasses
1/4 c. maple syrup
1/4 c. soft sweet butter
1 Tbsp. salt
2 Tbsp. cocoa
3 c. bread flour up to 4 c.
3 c. rye flour preferably stone grnd cornmeal
2 Tbsp. honey
2 Tbsp. unsulphured molasses

Direcciones

In large mixing bowl, dissolve yeast in hot water with sugar or possibly honey. Let sit till bubbly. Add in molasses, maple syrup, soft butter, salt & cocoa, beat well. Add in 3 c., bread flour & beat 2 min with an electric mixer or possibly at least 200 strokes by hand. Add in 3 c. rye flour & mix till the dough leaves the sides of the bowl.
Turn dough out onto a floured surface & knead till smooth & elastic. Sprinkle with a little white flour if it remains too sticky to handle. When dough becomes elastic, stop kneading even if dough remains a little clingy to fingers.
Place the dough in a buttered bowl, turn to coat all sides. Cover & let rise till double in bulk. Punch dough down, turn out onto board, knead a few times to press out air bubbles, cut in half & cover with towel to let riest 10-15 min.
Shape the dough into two round or possibly oval ooaves & place on a greased baking sheet that has been dusted with cornmeal. You may cut a cross or possibly other design in the tops with a sharp knife. Cover & let rise till almost double in size. Brush with glaze. Bake in preheated oven 375 degrees for 15 min. Turn oven to 350 degrees for another 20-25 min or possibly till bottoms sound hollow when tapped. Cold on rack.
Yield 2 loaves.