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Ingredients
- 3 pkt Dry yeast
- 1 3/4 c. Hot water, (105-115 degrees)
- 1/2 c. Dark molasses
- 1 Tbsp. Salt
- 2 Tbsp. Oil
- 2 tsp 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
Directions
- In large bowl, dissolve yeast in hot water. Stiri n molasses, salt, oil, caraway seed, rye flour, cereal and cocoa. Beat till smooth. Stir in flour; turn onto floured surface. Cover; let rest 10 min.
- Knead dough till smooth. Place in large, greased bowl; turn to grease top.
- Cover; let rise in hot place till 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 till double, about 50 min.
- Meanwhile, preheat oven to 375 degrees. Bake loaves 35 min, till loaves sound hollow when tapped. Remove loaves from sheet and cold.
- Makes 2loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 699g | |
| Recipe makes 2 servings | |
| Calories 1719 | |
| Calories from Fat 217 | 13% |
| Total Fat 24.96g | 31% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 6424mg | 268% |
| Potassium 2447mg | 70% |
| Total Carbs 346.08g | 92% |
| Dietary Fiber 39.3g | 131% |
| Sugars 51.85g | 35% |
| Protein 39.13g | 63% |
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