Ingredients Jump to Instructions ↓

  1. 2 To 2 1/2 cups flour

  2. 1/4 oz Dry yeast

  3. 1 tb Instant coffee

  4. 1 tb Caraway seeds

  5. 1/2 ts Fennel seeds, crushed

  6. 3 tb Molasses

  7. 2 tb Butter

  8. 1/2 oz Unsweetened chocolate,

  9. - chopped 1 tb White vinegar

  10. 1 1/2 ts Sugar

  11. 1 1/2 ts Salt

  12. 2 c Rye flour

  13. 1 Egg white, lightly beaten

  14. 2150 In bowl of an electric mixer combine

  15. 1 1/2 cups of flour, yeast, coffee, and caraway and fennel seeds. In a saucepan combine molasses, butter, chocolate, vinegar, sugar, salt and 1 1/4 cups of water and heat, stirring, until warm but not boiling. With motor on low, pour it into flour mixture, and mix for 30 seconds. Increase speed to highh and mix

  16. 3 minutes more. Using a spoon add rye flour and as much of remaining flour as possible. Dough will be slightly sticky. Turn dough out onto a floured surface and knead until smooth and elastic. Shape into a ball, place in a greased bowl, cover and let double in size. Punch dough down, turn it out onto a floured surface and divide it into two pieces. Shape into rounds, place them on a baking sheet (leaving them enough room to double). Cover and let rise. Preheat oven to

  17. 375 degrees F. Whisk egg white and 1 tablespoon water. Brush tops of rounds with egg white glaze and bake for 35 to 40 minutes, until brown and hollow-sounding when bottoms are tapped. --


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