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Delicatessen Rye Bread
This hearty, dark bread has lots of dietary fiber.
*To make this bread even darker, substitute coffee brewed and then cooled to room temperature. Bread Machine Method All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust. Mixer Methods Using ingredient amounts listed for 1 1/2 lb. loaf, combine 1 cup bread flour, wheat bran, salt, caraway seeds, onion powder, cocoa powder, and yeast. Combine liquid ingredients and heat to 120 to 130 degrees F. Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary. Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Food Processor Method Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball. Rising, Shaping, and Baking Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (about 1 hour). Turn dough onto lightly floured surface; punch down to remove air bubbles. On lightly floured surface, shape into round loaf. Place on lightly greased cookie sheet or in 8-inch round cake pan. Cover; let rise in warm place until indentation remains after touching (about 30 minutes). Bake in preheated 375 degrees F oven for 45 to 50 minutes. |
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