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Receta German Dark Rye Bread

Name: German Dark Rye Bread
Ingredients: 3 c. flour sifted; 2 pkt active dry yeast; 1/4 c. cocoa pwdr preferably Dutch process; 1 Tbsp. caraway seed; 2 c. water; 1/3 c. molasses; 2 Tbsp. butter or possibly oleo; 1 Tbsp. sugar; 1 Tbsp. salt; 3 c. rye flour up to 3 1/2 c.

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Ingredientes

3 c. flour sifted
2 pkt active dry yeast
1/4 c. cocoa pwdr preferably Dutch process
1 Tbsp. caraway seed
2 c. water
1/3 c. molasses
2 Tbsp. butter or possibly oleo
1 Tbsp. sugar
1 Tbsp. salt
3 c. rye flour up to 3 1/2 c.

Direcciones

In large mixing bowl, combine the flour, yeast, cocoa pwdr & caraway seed till well blended.
In saucepan, combine water, molasses, butter or possibly oleo, sugar & salt; heat till just hot, stirring occasionally to heat butter; add in to dry mix in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Bet 3 min at high speed.
By hand, stir in sufficient rye flour to make a soft dough. Turn onto a floured surface, nead till smooth, about 5 min. Cover; let rest 20 min.
Punch down & divide dough in half. Shape each half into a round loaf; place on greased baking sheets or possibly in two 8" pie plates. Brush surface of loaves with a little veg. oil. Slash tops of loaves with sharp knife.
Let rise till double 45-60 min. Preheat oven to 400 degrees. Turn to 375 degrees & bake 25-30 min or possibly till breads are done. Remove from pans to wire racks to cold.
Makes 2 loaves
State Fair"
NOTES : Grand Champion at the Illinois State Fair is the best of the best. Which is, the judges take all the blue ribbon winners & pick one to be the Grand Champion.