Cocoa rye bread

Yield: 18 Servings

Measure Ingredient
2 packs Quick-rising dry yeast
2½ cup Tepid water (95 degrees)
3 cups Rye flour plus enough white flour to make up 2 lbs total
3 tablespoons Plain cocoa powder
1 teaspoon Salt; dissolved in: water
3 tablespoons Cornmeal for baking sheets
5 minutes.

MAKES 3 LOAVES

The flavor of cocoa in rye bread is so natural to me that I cannot understand why I did not try this before. I am wondering now how good a stiff shot of cocoa would be in pumpernickel. This recipe is easy and tasty and it will help change your mind about chocolate having to be sweet.

As always, you will need a good kitchen scale in order to make good bread.

I do all of this in my KitchenAid so there is no work to making bread, no work at all.

In your electric mixer bowl dissolve the yeast in the water. Let sit for Measure out the flour on a scale. I use a lunch sack for this. Mix the flour up a bit and add 4 cups of the mixed flour to the water mix. Beat with your mixer; I use my batter blade for this, for about 10 minutes. Add the cocoa powder and the salt water. Mix well and then work in the rest of the flour, using the dough hook. If you do not have a powerful mixing machine it is best to stir the remaining flour in by hand.

Knead on a floured board or on a piece of marble until the dough is very smooth, about 15 minutes. If you use a machine for this it will take half that time.

Place the dough on a plastic countertop and cover with a very large stainless-steel bowl. Allow to rise once until double in bulk and punch down. Allow to rise a second time and punch down again. Shape into 3 loaves and place on cookie sheets sprinkled with cornmeal. Allow the loaves to rise until double in bulk.

Bake in the upper third of a 450ø oven for about 25 minutes, or until the loaves are light brown and hollow-sounding when you tap them on the bottom.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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