Heidelberg rye bread
1 Servings
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