Directions:
- Combine 1/2 cup all-purpose flour, yeast, sugar, and 3/4 cup water; let stand 5 minutes.
- Add remaining water, rye flour, cocoa, salt, caraway seeds, molasses, and butter to yeast mixture; stir well. Add enough remaining all-purpose flour to make a soft dough. Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; divide in half. Shape each half into a ball. Place each ball in a greased 8- inch round cake pan. Cover and repeat rising procedure 1 hour or until doubled in bulk.
- Bake at 400° for 25 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1964.89 Kcal (8227 kJ) | ||
| Calories from fat | 180.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.1g | 31% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 3677.32mg | 153% | |
| Potassium | 2787mg | 59% | |
| Total Carbs | 397.65g | 133% | |
| Sugars | 69.02g | 276% | |
| Dietary Fiber | 57.98g | 232% | |
| Protein | 61.48g | 123% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 15.9mg | 88% | |
| Calcium | 316.4mg | 32% | |
| Amount Per 100 g | |||
| Calories | 245.02 Kcal (1026 kJ) | ||
| Calories from fat | 22.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 31% | |
|---|---|---|---|
| Cholesterol | 3.81mg | 10% | |
| Sodium | 458.56mg | 153% | |
| Potassium | 347.54mg | 59% | |
| Total Carbs | 49.59g | 133% | |
| Sugars | 8.61g | 276% | |
| Dietary Fiber | 7.23g | 232% | |
| Protein | 7.67g | 123% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 2mg | 88% | |
| Calcium | 39.5mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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