Dark rye sept 1995

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

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