Recipe – German Dark Rye Bread / Dunkles Roggenbrot

Ich essen am liebsten dunkles Roggenbrot. I love the smell of fresh bread.
Reminds me of when I was a kid and smelling the freshly baked bread from
my Mum. It makes me sooooo hungry..
German Dark Rye Bread / Dunkles Roggenbrot
3 C plain flour
1/4 C unsweetened cocoa powder
2 (1/4 ounce) package active dry yeast
2 Tbsp linseeds
1 Tbsp salt
1/3 C molasses
2 Tbsp vegan margarine
3 1/2 C rye flour
cooking oil
2 C water
In large bowl, combine the plain flour, salt, cocoa, yeast, and linseeds.
Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110C ­115°F).
Add to dry mixture.
Turn out onto lightly floured surface; knead till smooth about 10 minutes
Cover, and let rest 20 minutes.
Punch down dough.
Divide in half.
Shape into 2 round or oval loaves on greased baking sheets.
Brush with small amount of cooking oil.
Slash tops with knife.
Cover; let rise until double (45 to ­60 minutes).
Bake at 400F/205C for 25­ – 30 minutes.
Remove from baking sheets, place on racks to cool.

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