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Ingredients
- 2 pkt dry yeast or possibly two tbls fresh yeast
- 3 c. hot (115-degree) water
- 2 tsp salt
- 1/2 c. shortening
- 1/4 c. molasses
- 4 c. white flour
- 3 1/2 c. Dark Rye flour
- 2 Tbsp. cocoa pwdr
Directions
- Dissolve yeast in one c. hot (115-degree) water. Mix white flour and rye flour till rye is all through the white flour. Place remaining water, molasses, shortening, salt and cocoa pwdr in bowl, mix well.
- Add in yeast, mix and add in four c. of mixed flours. Mix till sponge forms.
- Add in remaining flour and mix till all flour is incorporated. Turn out on well- floured surface and hand-knead till dough is smooth and doesn't stick to hands. Place in greased bowl and cover with towel till double in bulk.
- Punch dough down and knead till smooth. Divide into loaves and place in greased pans, cover and let rise while oven heats to 350 degrees. Bake in center of oven till done, about 35 min. Remove from pans and rub tops of loaves with butter.
- Makes two large loaves.
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