GERMAN DARK RYE BREAD

3 cups flour, sifted
2 packages active dry yeast
1/4 cup unsweetened cocoa powder (preferably dutch process)
1 tablespoon caraway seed
2 cups water
1/3 cup molasses
2 tablespoons butter or margarine
1 tablespoon sugar
1 tablespoon salt
3 to 3 1/2 cups rye flour

In large mixing bowl, combine the flour, yeast, cocoa powder and caraway seed until well blended.

In saucepan, combine water, molasses, butter or margarine, sugar, and salt; heat until just warm, stirring occasionally to melt butter; add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Bet 3 minutes at high speed.

By hand, stir in enough rye flour to make a soft dough. Turn onto a floured surface, knead until smooth, about 5 minutes. Cover; let rest 20 minutes.

Punch down and divide dough in half. Shape each half into a round loaf; place on greased baking sheets or in two 8-inch pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise until double 45-60 minutes.

Preheat oven to 400 degrees F.

Place loaves in oven, turn oven to 375 degrees F and bake 25-30 minutes or until breads are done. Remove from pans to wire racks to cool.

Makes 2 loaves
From: Faith H Mikita, Monmouth, Illinois Grand Champion 1979 Illinois State Fair
Source: Country Cooking in Illinois, 1993