This bread is a little different from my other recipes that are designed for making sandwiches or to serve with dinner. This is a chewy, tasty, dense, dark bread.
Cut in small squares and serve this one with liver pâté, honey, butter, or cream cheese as an appetizer. This bread cut in strips is a good side for corned beef or any pork dish, too. Or, cut it in pie shaped pieces and serve with home made soup for dunking. Yum!
Sweet Rye Bread - Recipe
2 T vegetable oil
2 t salt
1 T molasses
1 T honey
1/4 cup brown sugar
2 T non fat dry milk
2 T cocoa
1 T caraway seeds
1 cup brewed coffee (warm, not hot)
1 cup rye flour
3 cups bread flour
2 rounded t dry yeast
Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.
The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.
When first dough cycle finished, remove from machine and place in a greased bowl for first rise. Place the dough in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth. This batch required about 2 hours for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.
If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.
Spray pans with vegetable oil.
After the first rise, gently knead the dough to remove bubbles.
Divide for number of baking dishes you are using, shape to fit the pans, and place in bread pans. Place in warm place again for second rise.
Remove from oven, turn out to cooling racks immediately.
Click here for more of my bread recipes.