Caraway Rye Bread Makes 1 (9 by 5-inch) loaf
2-1/4 cups hot water
1/4 cup butter
2 tablespoons granulated sugar
1 tablespoon salt
2 packages yeast
1/4 cup unsweetened cocoa
1/4 cup caraway seeds
2 cups flour
2 to 2-1/2 cups medium rye flour
Preheat the oven to 400 degrees. Grease a 9 by 5-Inch loaf
pan.
Put the butter, sugar, and salt in a large bowl and pour the
water over the top.
Stir to blend and let stand until lukewarm.
Sprinkle the yeast over the mixture, stir, and let stand a
minute or so to dissolve.
Sift the cocoa and combine it with the caraway seeds and
flour.
Add to the yeast mixture and beat vigorously for 2 or 3
minutes.
Continue beating as you add the rye flour, until you have a
stiff heavy batter, that is not thick enough to hold it's
shape outside the bowl.
Spoon the batter into the prepared loaf pan, smooth the top
with your wet fingers, then cover and let rise to top of the
pan.
Bake for 40 to 50 minutes.
Remove from the oven and turn out onto a wire rack to cool.
