Ingredients
- 6 Cups all-purpose flour
- 2 Cups rye flour
- 2 Teaspoons of salt
- 2/3 Cup whole bran cereal
- ½ Cup yellow cornmeal
- 1 Package plus 1 teaspoon active dry
- 2 1/4 Cups plus 1 teaspoon of water
- 3 Tablespoon of dark molasses
- 1 Square (1 oz) unsweetened chocolate
- 21/2 Teaspoon softened margarine
- 11/3 Cups mashed potatoes (at room temperature)
- 11/2 Teaspoons caraway seeds
Method
- Combine all-purpose and rye flours
- In a large mixing bowl, combine 1 ½ cups of flour mixture, salt, bran cereal, cornmeal, and dry yeast; mix well.
- In a large saucepan, combine water, molasses, chocolate, and margarine. Heat over low heat until liquid is very warm (120 degrees F to 130 degrees F) (The margarine and chocolate do not have to be completely melted).
- Gradually add liquid ingredients to dry ingredients and beat for 2 minutes with electric mixer, at medium speed, scraping bowl occasionally.
- Add potatoes and 1 cup of flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally.
- Stir in caraway seeds and enough additional flour mixture to make a soft dough.
- Turn dough out onto lightly floured board or pastry cloth. Knead until smooth and elastic, about 15 minutes.
- Place dough in greased bowl, turning once to grease top. Cover with a clean towel and let rise in a warm place until doubles in bulk, about 1 hour.
- Punch dough down and let rise again for 30 minutes.
- Punch down, and turn out onto lightly floured board or cloth. Divide dough in half and shape each half into round balls.
- Place shaped dough in two 8” to 9” greased round cake pans. Cover with clean towel and let rise in a warm place until doubled in bulk, about 45 minutes.
- Bake breads at 350 degrees F about 50 minutes or until loaves sound hollow when tapped with the knuckles
- Remove bread from pans and cool on racks.
140 Calories, (8% from fat), 4g protein, 29g carbohydrates, 1g fat, 0mg cholesterol, 3g fiber, 186mg sodium.
