Ingredients Jump to Instructions ↓

  1. 3 1/2c Rye Flour

  2. 1/2c Unsweetened Cocoa

  3. 1/4c Sugar

  4. 3 tb Caraway Seed

  5. 2 pk Active Dry Yeast OR 2 tb From A Bulk Jar

  6. 1 tb Instant Coffee (Powder Or Crystals)

  7. 2 ts Salt

  8. 2 1/2c Hot Water (120-130 F.)

  9. 1/4c Vinegar

  10. 1/4c Dark (Blackstrap) Molasses

  11. 1/4c Vegetable Oil Or Melted Butter

  12. 4 1/2c Unbleached Or Bread Flour

Instructions Jump to Ingredients ↑

  1. + Directions : Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and oil then beat until smooth. Stir in enough unbleached or bread flour to make a SOFT dough. Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Shape each half into a ball and place in the center of 2 greased 8-inch round cake pans. Cover and let rise until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or until done.


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