Rye flour used in a very different way with molasses and cocoa – everybody just loves it!
It goes particularly well with savoury soups such as Leek & Potato or Corn & Cauliflower.
|Mix together in a kneading bowl:||
|| bread flour
instant dry yeast
|Mix together in a separate bowl, then add to dry ingredients and mix well with the dough hook for 3 minutes:||
|| vegetable oil
cold tap water
|Allow to rise until doubled in size, then knock down.
Switch oven to 180˚C.
Divide between 2 bread pans and allow to rise again until the desired height.
Bake the breads for 40 minutes or until they sound hollow when tapped.
Print the recipe for rye-and-cocoa-bread