Black Rye Bread
2 pkt dry yeast or
two tbls fresh yeast
3 cup warm (115-degree) water
2 tsp salt
1/2 cup shortening
1/4 cup molasses
4 cup white flour
3 1/2 cup Dark Rye flour
2 tbl cocoa powder
Dissolve yeast in one cup warm (115-degree) water. Mix white flour and rye flour
until rye is all through the white flour. Place remaining water, molasses,
shortening, salt and cocoa powder in bowl, mix well.
Add yeast, mix and add four cups of mixed flours. Mix until sponge forms.
Add remaining flour and mix until all flour is incorporated. Turn out on well-
floured surface and hand-knead until dough is smooth and doesn't stick to hands.
Place in greased bowl and cover with towel until double in bulk.
Punch dough down and knead until smooth. Divide into loaves and place in greased
pans, cover and let rise while oven heats to 350 degrees. Bake in center of oven
until done, about 35 minutes. Remove from pans and rub tops of loaves with
Makes two large loaves.