3 pk Dry yeast
1 3/4 c Warm water; (105-115
-degrees)
1/2 c Dark molasses
1 tb Salt
2 tb Oil
2 ts Caraway seed
2 1/2 c Medium rye flour
1 c Shredded wheat bran cereal
1/4 c Cocoa
2 1/2 c Flour
Cornmeal
Softened margarine
In large bowl, dissolve yeast in warm water. Stiri n molasses, salt, oil,
caraway seed, rye flour, cereal and cocoa. Beat until smooth. Stir in
flour; turn onto floured surface. Cover; let rest 10 minutes.
Knead dough until smooth. Place in large, greased bowl; turn to grease top.
Cover; let rise in warm place until double, about 1 hour.
Grease cookie sheet; sprinkle with cornmeal. Punch dough down; divide into
halves. Shape each into a round, slightly flat loaf. Place loaves on cookie
sheet. Brush tops lightly with margarine. Let rise until double, about 50
minutes.
Meanwhile, preheat oven to 375 degrees. Bake loaves 35 minutes, until
loaves sound hollow when tapped. Remove loaves from sheet and cool. Makes 2
loaves.
Yields
2 Servings