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Name: Cocoa Rye Bread
Prep time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 3 c Rye flour plus enough white; 3 tb Plain cocoa powder; 3 tb Cornmeal for baking sheets; 1 ts Salt; dissolved in:; 2 pk Quick-rising dry yeast; 1 ts -water; 2 1/2 c Tepid water (95 degrees)

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INGREDIENTS

3 c Rye flour plus enough white
3 tb Plain cocoa powder
3 tb Cornmeal for baking sheets
1 ts Salt; dissolved in:
2 pk Quick-rising dry yeast
1 ts -water
2 1/2 c Tepid water (95 degrees)

Servings

INSTRUCTIONS

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 be sweet. As always, you will need a good kitchen scale in order to make good bread. 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 Glens MM Recipe Archive, G Internet.

NOTES

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Cocoa Rye Bread

3 c Rye flour plus enough white 
3 tb Plain cocoa powder 
3 tb Cornmeal for baking sheets 
1 ts Salt; dissolved in: 
2 pk Quick-rising dry yeast 
1 ts -water 
2 1/2 c Tepid water (95 degrees)

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 be sweet.      As always, you will need a good kitchen scale in order to make good  bread.      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 <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 18 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 15.6mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.1g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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