Recipe - Dark Rye Sept 1995

2 teaspoon Yeast; or 2 cake yeast
1 One fourth cup Tepid water
1 cup Rye flour
1 One fourth cup Whole wheat flour
One fourth cup Molasses
2 teaspoon Salt
1 tablespoon Cocoa powder
2 cup White flour

Dissolve yeast in water. Add white flour,stir well. let stand 15 minutes.
Transfer to K.A. Add the remaining ingredients in the K.A. and knead with
the hook until it forms a ball. Remove to working surface and knead 5
minutes by hand. let stand 1 hour, covered until doubled in bulk. Knead
again on a floured board and shape into a roll. Pre heat oven to 400 F.
Place roll on a floured cookie sheet. Bake 35 to 40 minutes.

Recipe by: Miriam P. Posvolsky based on Frugal Gourmet

Posted to Digest breadbakers.v097.n055 by Leon & Miriam Posvolsky
miriamp@pobox.com on Aug 31, 1997