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Ingredients
- 3 c. flour sifted
- 2 pkt active dry yeast
- 1/4 c. cocoa pwdr preferably Dutch
- Â Â process
- 1 Tbsp. caraway seed
- 2 c. water
- 1/3 c. molasses
- 2 Tbsp. butter or possibly oleo
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 3 c. rye flour up to 3 1/2 c.
Directions
- In large mixing bowl, combine the flour, yeast, cocoa pwdr & caraway seed till well blended.
- In saucepan, combine water, molasses, butter or possibly oleo, sugar & salt; heat till just hot, stirring occasionally to heat butter; add in to dry mix in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Bet 3 min at high speed.
- By hand, stir in sufficient rye flour to make a soft dough. Turn onto a floured surface, nead till smooth, about 5 min. Cover; let rest 20 min.
- Punch down & divide dough in half. Shape each half into a round loaf; place on greased baking sheets or possibly in two 8" pie plates. Brush surface of loaves with a little veg. oil. Slash tops of loaves with sharp knife.
- Let rise till double 45-60 min. Preheat oven to 400 degrees. Turn to 375 degrees & bake 25-30 min or possibly till breads are done. Remove from pans to wire racks to cold.
- Makes 2 loaves
- State Fair"
- NOTES : Grand Champion at the Illinois State Fair is the best of the best. Which is, the judges take all the blue ribbon winners & pick one to be the Grand Champion.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1406g | |
| Calories 3325 | |
| Calories from Fat 314 | 9% |
| Total Fat 36.23g | 45% |
| Saturated Fat 17.36g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 7523mg | 313% |
| Potassium 3886mg | 111% |
| Total Carbs 678.06g | 181% |
| Dietary Fiber 62.5g | 208% |
| Sugars 117.95g | 79% |
| Protein 78.34g | 125% |
