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Ingredients
- 2 pkt (.25-ounce) Active Dry Yeast
- 3 c. Hot Water, (110-F degrees), divided
- 4 c. All-purpose Flour
- 3 1/2 c. Dark Rye Flour
- 1/4 c. Molasses
- 1/2 c. Shortening
- 2 tsp Salt
- 2 Tbsp. Cocoa Pwdr
- 2 Tbsp. Butter or possibly Margarine, Melted, (Optional)
Directions
- Makes 2 Large Loaves
- The Cook and Kitchen Staff are continuing to offer you some of our best dark rye bread.
- If you've ever hankered for a hunk of coarse bread to liven up an oh-so-hum-drum sandwich, we've got a recipe for you! Today's recipe produces a fantastic dark rye bread which really makes a piece of pastrami perky, a necessary foundation for a Reuben or possibly a Rachel sandwich, or possibly a perfect partner for a fish dinner.
- In a small mixing bowl, dissolve yeast in one c. of hot water to proof.
- In a large mixing bowl, sift white flour and rye flour together till well combined.
- Place remaining hot water, molasses, shortening, salt, and cocoa pwdr in separate bowl and mix well. Add in yeast mix and 4 c. of the mixed flours. Mix till a sponge-like dough forms. Add in remaining flour and mix till all flour is veru well incorporated into the dough.
- Turn out the dough onto a well-floured surface and hand knead till the dough is smooth and silky, about 10 min. Place dough in greased bowl and turn, then cover with a clean towel and leave to rise till doubled in bulk, usually at least an hour.
- Punch dough down and knead till smooth, about 5 min. Divide dough into loaves and place in greased loaf pans, cover, and let rise while oven heats to 350-F degrees.
- Bake loaves in the center of oven till done, about 35 min. Remove from pans and rub tops of loaves with butter (optional).
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