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Dark Rye Bread (Makes 2 loaves)

If you’re in the mood for a wonderful sampling of “old world” flavor, then bake this yeast bread. Unsweetened cocoa powder assures the deep dark color while the addition of molasses and caraway seeds adds to the great taste. Remember it’s delicious both fresh from the oven and later toasted in the toaster.

3 cups flour
1/4 cup unsweetened cocoa powder
2 packages active dry yeast
1 tablespoon caraway seed
2 cups water
1/2 cup molasses
2 tablespoons butter or margarine, softened
1 tablespoon sugar
1 tablespoon salt
3 to 3 and 1/2 cups rye flour

1. In large mixing bowl, combine flour, cocoa, yeast and     caraway seeds.

2. In medium saucepan, heat water, molasses, butter, sugar     and salt until warm (115-120 degrees).

3. Add the heated liquid to flour mixture. Beat on low     speed of electric mixer for 1/2 minutes, scraping sides of     bowl

4. Beat mixture with electric mixer on high speed for 3     minutes.

5. By hand, stir in enough rye flour to make a soft dough.

6. Turn dough out onto floured surface. Knead until     smooth.

7. Put dough in large greased bowl. Cover with oiled     plastic wrap.

8. Let rise in warm draft-free place until double in bulk.

9. Punch down dough, divide dough in half. Shape into     two round loaves.

10. Place loaves on opposite corners of a large greased or       parchment-lined baking sheet.

11. Cover with oiled plastic wrap. Let rise in warm place       until double.

12. Bake in preheated 375 degree oven 40-45 minutes,      until loaves sound hollow when tapped. Cool on wire      rack.

Nutritional information: (bases on 16 slices of bread for each loaf)
109 calories, 3 grams protein, 1 gram fat, 22 grams carbohydrate, 2 grams fiber, 2 milligrams cholesterol, 215 milligrams sodium