Rye & Cocoa Bread
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: |
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bread flour rye flour cocoa powder instant dry yeast salt |
| Mix together in a separate bowl, then add to dry ingredients and mix well with the dough hook for 3 minutes: |
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vegetable oil molasses boiling water 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. |
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Print the recipe for rye-and-cocoa-bread
