(This recipe can be doubled for large mixers)
This is my husband's favorite bread!
Mixer or Hand Method
2 tablespoons SAF
2-1/2 cups warm water
1/4 cup vinegar
1/2 cup molasses
4 1/2 tablespoons cocoa or carob
1/4 cup butter or oil
1 tablespoon salt
2 teaspoons instant coffee (opt)
2 tablespoons dehydrated onion
4 tablespoons crushed caraway seed
1/2 teaspoon crushed fennel seed
4 cups rye flour
4-5 cups fresh
whole wheat flour
1/2 cup cold water
1 teaspoon cornstarch
Combine the warm water, yeast, coffee, dehydrated onion, caraway
seed, and fennel seed and 2 Cups of fresh
whole wheat flour in a large mixing bowl. Allow to sponge
for 15 minutes. In a small saucepan, or microwave safe bowl, combine
vinegar, molasses, cocoa or carob powder, salt, butter or oil
, Heat to lukewarm. Add the warmed mixture into yeast mixture.
Add rye flour, and mix or stir. Gradually add most of the whole
wheat flour until the dough begins to clean the sides of the
mixing bowl. Do not allow the dough to get too stiff (too dry)
Knead 8-12 minutes, adding flour as needed, or until the gluten
is developed. It is a common mistake for the beginning bakers
to add too much flour. Lightly grease a baking sheet and sprinkle
with cornmeal. Divide dough into two portions, and form into spherical
shaped balls. Place on each end of the baking sheet. Cover with
a damp towel, and let rise until double. (Do not put free-formed,
round loaves in a warmed oven to rise, they will flatten.)
Bake in a 350° oven for 45 to 50 minutes. While bread is
baking, combine 1/2 cup cold water and cornstarch in a small saucepan.
Cook until thickened. Remove bread from oven, brush with cornstarch
mixture, and return to oven for an additional 2 to 3 minutes to
set the glaze. Remove from baking sheet, and place loaves on cooling
rack to cool. Makes 2 loaves. Delicious with cream cheese on it.
NOTE: For a lighter bread, decrease rye flour and increase
wheat flour, or use 3 cups bread flour and 2 cups whole
wheat flour instead of the 4 to 5 cups whole
wheat flour .
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