Cocoa rye bread
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cocoa rye bread
  Cocoa    Rye    Bread  
Last updated 6/12/2012 1:16:59 AM. Recipe ID 47143. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Cocoa rye bread
 Categories: Bread
      Yield: 18 Servings
      2 pk Quick-rising dry yeast
  2 1/2 c  Tepid water (95 degrees)
      3 c  Rye flour plus enough white
           -flour to make up 2 lbs
      3 tb Plain cocoa powder
      1 ts Salt; dissolved in:
      1 ts -water
      3 tb Cornmeal for baking sheets
    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
    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
        5    minutes.
    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 450 oven for about 25 minutes, or
  until the loaves are light brown and hollow-sounding when you tap
  them on the bottom.
  From .  Downloaded from Glen's MM

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 47143 (Apr 03, 2005)

[an error occurred while processing this directive]