3 C Organic All-Purpose White Flour
1/4 C Unsweetened Cocoa Powder
4 1/2 t Active Dry Yeast (or 2 1/4 oz Packets)
1 T Caraway Seeds
1 T Salt
1/3 C Molasses
2 T Butter
1 T Sugar
Up to 3 1/2 C Organic Rye Flour
2 T Light Tasting Olive Oil, plus extra
2 C Water
Directions:
In the bowl of a stand mixer, combine white flour, cocoa, yeast, caraway seeds and salt.
In a medium saucepan, heat together molasses, butter, sugar and 2 T oil to 110-115 degrees F.
Add wet ingredients to dry. Mix on low speed for 30 seconds. Scrape down sides. Mix on medium-high speed 3 minutes.
Switch to dough hook attachment.
Add rye flour 1/2 C at a time and knead with dough hook on low until a soft dough is formed.
Cover and let rest for 20 minutes.
Punch down and divide into two round loaves. Move loaves to a greased or parchment covered baking sheet. Rub loaves with a little olive oil. Cut 4-5 slits in the top of each loaf.
Cover and let rise another 45-60 minutes or until doubled.
Bake at 400 degrees F for 25-30 minutes. Remove to wire cooling rack.
Can be sliced and served when slightly warm or cool completely.
Yield: 2 Medium Loaves
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