1/2 c Water
1 oz Unsweetened chocolate
2 ts Granulated sugar
1 1/2 c Warm water
1 pk (1 tbsp) active dry yeast
1/2 c Molasses
1/4 c Vegetable oil (2 tbsp works)
1 tb Each caraway and dill seeds
1 ts Fennel seeds
1 ts Salt
3 c Rye flour
3 c (approx) all-purpose flour
-(I use whole wheat)
From: decalla@atcon.com (Elaine Callaghan)
Date: Mon, 2 Oct 1995 17:19:17 GMT
In small saucepan, heat 1/2 cup water and chocolate, stirring until
chocolate is melted. Remove from heat. Let cool to lukewarm.
In large mixing bowl, dissolve sugar in 1 1/2 cups warm water; sprinkle
yeast over and let stand for 10 minutes or until frothy. Stir in cooled
chocolate mixture, molasses, oil, seeds, salt and rye flour. Beat until
smooth. Stir in enough of all-purpose flour to form soft dough.
Turn onto lightly floured surface; knead for 8 to 10 minutes until smooth
and elastic. Place in well-greased bowl, turning to grease all over. Cover
with plastic wrap and let rise in warm draft-free place until doubled in
bulk, about 1 1/2 hours.
Punch down; divide in half. Shape into 2 6-inch round or 12-inch long
loaves. Place on greased baking sheets and press lightly to flatten
bottoms. Cover with tea towels and let rise until doubled in bulk, about 1
hour. Bake in 400F oven for 30 minutes or until loaves sound hollow when
tapped. –from: The Canadian Living Cookbook
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings