Yield: 1 Servings
| Measure | 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 |
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