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The Bread Baker Bible

The Bread Baker Bible

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Publicado porEye Will

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Categories:Types, Recipes/Menus
Published by: Eye Will on Mar 10, 2011
Copyright:Attribution Non-commercial


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3 cups sifted all−purpose flour
2 envelopes active dry yeast
1/4 cup cocoa powder
1 tablespoon caraway seed
2 cups water
1/3 cup molasses
2 tablespoons butter or margarine
1 tablespoon granulated sugar
1 tablespoon salt
3 to 3 1/2 cups flour

In large mixer bowl, combine all−purpose flour, yeast, cocoa and caraway seed until well blended.

In a saucepan, combine water, molasses, butter, sugar and salt. Heat until just warm, stirring
occasionally. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping sides of
bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make a soft dough.
Turn onto floured surface. Knead until smooth, about 5 minutes. Cover. Let sit 20 minutes.

Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8−inch pie
plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise
until double, 45 to 60 minutes.

Bake in a 400 degree F oven for 25 to 30 minutes. Remove from pans to wire racks to cool.

Makes 2 loaves.

German Dark Rye Bread


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