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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

German Dark Rye Bread Recipe

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This recipe for German Dark Rye Bread is from It's Suppertime! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups flour
1/4 cup unsweetened cocoa powder
2 pkg. active dry yeast
1 Tbsp caraway seed
1/3 cup molasses
2 Tbsp butter
1 Tbsp sugar
1Tbsp salt
3 to 3 1/2 cups rye flour
cooking oil
Directions:
Directions:
Combine flour, cocoa, yeast, caraway seed. Heat and stir molasses, butter, sugar, 2 cups water, 1 Tbsp salt until warm. Add to dry mixture. beat low speed half minute, scraping bowl. Beat 3 minutes high speed. By hand stir in enough rye flour to make a soft dough, turn out and knead. Cover, let rest 20 minutes. Punch down, divide in half. Shape into 2 round loaves. Place on greased baking sheets--or into 2 greased pie pans. Brush with cooking oil. Slash tops. Rise till double. 400 for 25 minutes.
Personal Notes:
Personal Notes:
This recipe was in my Aunt Lois's recipe box, I've never tried it but it sounds good.

 

 

 

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