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Recipe: Robin Hood Heidelberg Rye Bread

Breads - Yeast Breads
ROBIN HOOD HEIDELBERG RYE BREAD

2 cups Robin Hood Rye Flour, divided use
2 1/4 to 2 3/4 cups Robin Hood All-Purpose Flour*
1/2 cup warm (not hot) water
2 packages active dry yeast (or 2 cakes compressed yeast)
1 cup lukewarm water
1/3 cup molasses
1/4 cup unsweetened cocoa powder
2 tablespoons caraway seed
1 tablespoon salt
1 tablespoon soft shortening

Spoon Robin Hood Rye Flour into dry measuring cup. Level off and pour measured flour onto waxed paper. Measure Robin Hood All-Purpose flour as directed above.

Soak yeast in 1/2 cup warm water (not hot) 5 minutes.

Combine 1 cup lukewarm water, molasses, cocoa powder, caraway seed and salt in large mixing bowl. Stir to blend. Beat in shortening, yeast mixture and 1 cup rye flour with rotary beater until smooth.

Stir in remaining rye flour. Add 2 1/2 cups of all- purpose flour gradually. If necessary use more to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board. Knead until dough becomes smooth, elastic and no longer sticky (5-10 minutes). Place in lightly greased bowl. Grease top of dough. Cover with waxed paper. Let rise in warm place (80-85 degrees F) until doubled (2-2 1/2 hours).

Punch down. Divide dough into 2 equal portions. Roll each portion into a long, slender loaf. Taper ends by rolling gently between hands. Seal edges. Place sealed edge down on well greased baking sheet. Cover and let rise in warm place until nearly doubled (45-60 minutes).

Bake in a preheated 375 degrees F oven for 35-40 minutes, with a small pan of water in the oven. Remove from baking sheet immediately. Cover with towel and cool on racks.

*This recipe is not recommended for use with self-rising flour.

Makes 2 loaves
Source: Ludington, Michigan Daily News,
Saturday, Sep 22, 1965
MsgID: 0225103
Shared by: R. Barton - Sacramento, CA
Board: All Baking at Recipelink.com
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