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Prep Time: 0 Minutes Cook Time: 48 Minutes |
Ready In: 48 Minutes Servings: 2 |
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This is my favorite bread to make an egg salad sandwich with. It's also wonderful with a big bowl of stew. Found on the internet. Ingredients:
4 c. unsifted rye flour |
3 c. unsifted white flour |
1 tsp. sugar |
2 tsp. salt |
2 c. whole bran cereal |
2 tbsp. caraway seeds, crushed |
2 tsp. instant coffee |
2 tsp. onion powder |
1/2 tsp. fennel seed, crushed |
2 pkgs. active dry yeast |
2-1/2 c. water |
1/4 c. vinegar |
1/4 c. dark molasses |
1 (1 oz.) sq. unsweetened chocolate |
1/4 c. margarine |
1 tsp. cornstarch |
1/2 c. cold water |
Directions:
1. Combine rye and white flour. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seeds, instant coffee, onion powder, fennel seeds, and undissolved active dry yeast. Combine 2 1/2 cups water, vinegar, molasses, chocolate, and margarine in a saucepan. Heat over low heat until liquids are warm (margarine and chocolate need not melt). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough flour to make soft dough. Turn out to lightly floured board. Cover dough and let rise for 15 minutes. Then knead dough until elastic, about 15 minutes. Dough may be sticky. Place in greased bowl, turning to grease top. Cover and let rise about 1 hour until doubles in bulk. Punch dough down; turn out on lightly floured board. Divide dough in half. Shape each half into a ball. Place each ball in center of greased 8 inch round cake pan. Cover and let rise for 1 hour. Bake in 350 degree oven for 45 to 50 minutes or until done. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat until mixture boils. Continue to cook, stirring, for 1 minute. As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven for 3 minutes until glaze sets. Remove from pans and cool on wire rack.
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