Dark Rye Cocoa Bread
Whole Grain Recipe
A wonderfully healthful yeast bread using all purpose and dark rye flours with molasses and cocoa powder for its rich taste and texture.
2 packages (.25-oz) active dry yeast
3 cups warm water; (110 degrees)
4 cups all purpose flour
3 cups dark rye flour
1/4 cup molasses
1/2 cup shortening
2 teaspoons salt
2 tablespoons raw cacao powder
2 tablespoons butter, melted
In a small mixing bowl, dissolve yeast in one cup of warm water to proof.
In a large mixing bowl, sift white flour and rye flour together until well combined.
Place remaining warm water, molasses, shortening, salt, and cocoa powder in separate bowl and mix well. Add yeast mixture and 4 cups of the mixed flours. Mix until a sponge-like dough forms. Add remaining flour and mix until all flour is very well incorporated into the dough.
Turn out the dough onto a well-floured surface and hand knead until the dough is smooth and silky, about 10 minutes. Place dough in greased bowl and turn, then cover with a clean towel and leave to rise until doubled in bulk, usually at least an hour.
Punch dough down and knead until smooth, about 5 minutes. Divide dough into loaves and place in greased loaf pans, cover, and let rise while oven heats to 350 degrees.
Bake loaves in the center of oven until done, about 35 minutes.
Remove from pans and rub tops of loaves with butter (optional).
Nutrition information per serving:
Recipe makes 8 servings
Calories: 172; Total Fat: 6g; Saturated Fat: 2g; Carbohydrates: 31g; Cholesterol: 5mg; Protein: 2g; Sodium: 64mg;
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