Peasant Black Bread

Serves:

Ingredients:

3 1/2 c Rye Flour
1/2 c Unsweetened Cocoa
1/4 c Sugar
3 tb Caraway Seed
2 pk Active Dry Yeast OR
2 tb From A Bulk Jar
1 tb Instant Coffee (Powder Or
Crystals)
2 ts Salt
2 1/2 c Hot Water (120-130° F.)
1/4 c Vinegar
1/4 c Dark (Blackstrap) Molasses
1/4 c Vegetable Oil Or Melted
Butter
4 1/2 c Unbleached Or Bread Flour

Method:

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 8-inch 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.