German Old Country Rye Bread (Bavernbrot)

• 2 cups rye flour
• 1/4 cup cocoa
• 2 yeast cakes
• (two Tablespoons granulated dry yeast)
• 1-1/2 cup warm water
• 1/2 cup light molasses
• 2 tbsp. caraway seeds
• 2 tsp. salt
• 2-1/2 tbsp. butter
• 2-1/2 cup whole wheat flour (more may be needed)
• 2 tbsp. cornmeal

1. Combine rye flour and cocoa.
2. Do not sift.
3. Dissolve yeast in 1/2 cup warm water.
4. In a large bowl combine remaining 1 cup water, molasses, caraway seeds, and salt.
5. Stir well.
6. Add the rye flour and cocoa mixture, dissolved yeast, butter, and 1 cup whole wheat flour.
7. Beat until dough is smooth.
8. Spread remaining flour on breadboard.
9. Turn out dough; knead flour into dough.
10. If necessary, add more flour and knead until dough is elastic and smooth.
11. Place in greased bowl, cover, and let rise until doubled.
12. Punch down dough, shape into a round or oval loaf, and place on greased cookie sheet that has been dusted with cornmeal.
13. Let rise about 45 to 50 minutes.
14. Bake at 375 F. for 35 to 40 minutes.
15. Makes 1 large loaf.
16. German Cooking

rye flour, cocoa, yeast cakes, yeast, water, light molasses, caraway seeds, salt, butter, whole wheat flour, cornmeal

Taken from www.foodgeeks.com/recipes/20317 (may not work)