German Dark Rye Bread

3 c flour, sifted
2 pk active dry yeast
1/4 c cocoa powder, preferably Dutch
process
1 T caraway seed
2 c water
1/3 c molasses
2 T butter (or oleo)
1 T sugar
1 T salt
3 c rye flour, up to 3 1/2 cups

In large mixing bowl, combine the flour, yeast, cocoa powder & caraway seed until well blended.

In saucepan, combine water, molasses, butter or oleo, sugar & salt; heat until just warm, stirring occasionally to melt butter; add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Bet 3 minutes at high speed.

By hand, stir in enough rye flour to make a soft dough. Turn onto a floured surface, nead until smooth, about 5 minutes. Cover; let rest 20 minutes.

Punch down & divide dough in half. Shape each half into a round loaf; place on greased baking sheets or in two 8" pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife.

Let rise until double 45-60 minutes. Preheat oven to 400 degrees. Turn to 375 degrees & bake 25-30 minutes or until breads are done. Remove from pans to wire racks to cool.

Makes 2 loaves

Grand Champion 1979 Illinois State Fair