Dark rye sept 1995
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Yeast; or 2 cake yeast |
| 1¼ | cup | Tepid water |
| 1 | cup | Rye flour |
| 1¼ | cup | Whole wheat flour |
| ¼ | cup | Molasses |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Cocoa powder |
| 2 | cups | White flour |
Directions
Dissolve yeast in water. Add white flour,stir well. let stand 15 minutes.
Transfer to K.A. Add the remaining ingredients in the K.A. and knead with the hook until it forms a ball. Remove to working surface and knead 5 minutes by hand. let stand 1 hour, covered until doubled in bulk. Knead again on a floured board and shape into a roll. Pre heat oven to 400 F.
Place roll on a floured cookie sheet. Bake 35 to 40 minutes.
Recipe by: Miriam P. Posvolsky based on Frugal Gourmet Posted to Digest bread-bakers.v097.n055 by Leon & Miriam Posvolsky <miriamp@...> on Aug 31, 1997