Recipe - Peasant Black Bread

3 One half cup Rye Flour
One half cup Unsweetened Cocoa
One fourth cup Sugar
3 tablespoon Caraway Seed
2 pack Active Dry Yeast OR
2 tablespoon From A Bulk Jar
1 tablespoon Instant Coffee (Powder Or
Crystals)
2 teaspoon Salt
2 One half cup Hot Water (120130ø F.)
One fourth cup Vinegar
One fourth cup Dark (Blackstrap) Molasses
One fourth cup Vegetable Oil Or Melted
Butter
4 One half cup Unbleached Or Bread Flour

Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee
and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and
oil then beat until smooth. Stir in enough unbleached or bread flour to
make a SOFT dough. Turn onto a floured surface. Knead until smooth and
elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of
the dough. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down and divide in half. Shape each half into a ball and
place in the center of 2 greased 8inch round cake pans. Cover and let rise
until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45
minutes, or until done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini