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German Dark Rye Bread
3 c HODGSON MILL BEST FOR BREAD FLOUR
1/4 c cocoa
2 pkgs. HODGSON MILL ACTIVE DRY YEAST
1 Tbsp. caraway seeds
2 tsp. salt
2 c water
1/2 c honey
2 Tbsp. butter
3 1/2 c HODGSON MILL RYE FLOUR
8 tsp. HODGSON MILL VITAL WHEAT GLUTEN
Place white flour, cocoa, yeast, caraway seeds, gluten and salt in a large bowl. Stir to mix. Place water, honey, and butter in a saucepan and heat until butter melts. When this liquid mixture registers 105-115 degree F., add to dry ingredients and mix until moistened, then beat very hard for 3 minutes. Stir in rye flour, enough to make a soft dough. Knead 8 to 10 minutes. Roll out and shape to fit 2 greased loaf pans. Brush tops lightly with oil and cover with a damp cloth. Raise in unheated oven over a pan of hot water for 1 hour until doubled. Punch down and allow to rise again until almost doubled.
Preheat oven to 400 degrees F. Bake 25 minutes. Remove from oven and immediately remove from pans; let cool on racks.
Makes 2 loaves. Each loaf: 1616 calories; 45 g dietary fiber; 364 g carbohydrates; 43 g protein; 20 g fat (3 g saturated fat); 2419 mg sodium.