Heidelberg rye bread

Ingredients

Quantity		Ingredient
2¼	cup	Whole wheat flour
¼	cup	Carob powder (I've used cocoa powder instead)
2	tablespoons	Yeast
1	tablespoon	Caraway seeds
2	cups	Water
½	cup	Molasses
2	tablespoons	Butter
1	teaspoon	Salt
2½	cup	Rye flour

Directions

I love this recipe from "Whole Foods for the Whole Family" by La Leche League:

Combine whole wheat flour, carob (or cocoa) powder, yeast, and caraway.

Heat water, molasses, butter, and salt in a saucepan until very warm. Beat into flour mixture until smooth. Add enough rye flour to make a slightly stiff dough. Knead about 10 minutes, adding more rye flour if needed.

Cover and let rest 20 minutes

Divide in half and shape into 2 round loaves about 6" across. Place on greased cookie sheet and slash tops with sharp knife or razor blade. Brush with oil and let rise until doubled, about 1 hour.

Bake at 350 degrees for 45 to 50 minutes or until loaves sound hollow when tapped. Posted to Digest bread-bakers.v097.n023 by judi@... (Judi Hammett) on Mar 16, 1997

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