Viewing post #1220078 by vic
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Rye Bread (makes 2-4 loaves depending on size)
Combine in your large mixer bowl
2 1/2c white flour
1 pkg or 1 Tbsp dry yeast
3c warm water
Beat using regular mixer beaters until it is kinda stringy, indicating that gluten has built up. Cover and wait until it is bubbly, about an hour.
Add 1/3 c molasses
1/2 c olive oil
2 Tbsp caraway seeds
1 1/2 Tbsp salt (it takes more than you'd think) the original recipe called for 2 Tbsp
2 c rye flour
2 c whole wheat flour (or you can use more white flour) It may take more than this
Suprise ingredient: 1 Tbsp cocoa powder (not the sweetened stuff)
Beat with dough hooks to incorporate all of the flour, or a spoon.
Turn out on floured board, knead a few minutes, until it doesn't stick to your hands. Place in a greased bowl, cover and let rise until double. Punch down, turn dough over and repeat rising.
Sprinkle cornmeal on a pizza pan or cookie sheet. Form round loaves according to the size you want. I make 3 or 4 so most of the slices will fit in the toaster. Round loaves are more fun than standard shaped ones. Let rise until close to double, (they'll rise a bit more in the oven), bake in 375 oven for about 30 to 45 minutes, depending on the loaf size. Cool on racks.