By John Maniatty
This recipe was adapted from the original recipe in More with Less by Doris J. Longacre...page 59
Heidelberg Rye Bread
Yield: 2 loaves
3 cups white whole wheat flour
2 tablespoon dry yeast
¼ cup cocoa powder
2 cups water
? cup molasses
2 tablespoon oil
1 teaspoon sugar
1 teaspoon salt
3-4 cups rye flour
1. Combine first 3 ingredients in a large bowl
2. In saucepan heat water, molasses, oil, sugar and salt until warm.
3. Add to dry ingredients and beat well.
4. Stir in rye flour.
5. Turn onto floured surface and knead until smooth and elastic, about 5 minutes. Cover and let rest 20 minutes.
6. Punch down, shape into 2 oval loaves, place on greased cookie sheet sprinkled with cornmeal. Let rise until doubled.
7. Slash tops and brush with cold water for a thick firm crust.
8. Bake at 400° for 25-30 minutes.
The Heidelberg Rye is a dark, rich bread.
Ready to begin.
Combine your white whole wheat flour, dry yeast and dutch process cocoa in your bread bowl.
Warm your water, molasses, oil, sugar and salt.
Add your warmed liquid to your bread bowl and beat well.
Next, gradually add your rye flour, one cup at a time, until you can work with your dough.
Turn your dough out and knead in a little flour at a time.
It's a sticky, moist dough so I flour my hands during kneading.
Once your dough has rested for about 20 minutes punch it down.
Divide your loaf in half and form 2 oval loaves.
Just before they go in the oven, slash the top of your loaves and brush with cold water.
Sprinkle a little flour on your finished loaves to give them a country look.