Cocoa rye bread
Cocoa Rye Bread
Last updated 6/12/2012 1:16:59 AM. Recipe ID 47143. Report a problem with this recipe.
Title: Cocoa rye 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
MAKES 3 LOAVES
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
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
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 450ø 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
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