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Granny White
Black Bread
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3
/2 cup water
oz unsweetened chocolate
tsp granulated sugar
1/2 cups warm water
pkg (1 tbsp) active dry yeast
/2 cup molasses
to 4 tablespoons vegetable oil
tbsp each caraway and dill seeds
tsp fennel seeds
tsp salt
cups rye flour
approximately 3 cups all−purpose or whole−wheat flour
In small saucepan, heat 1/2 cup water and chocolate, stirring until
chocolate is melted. Remove from heat. Let cool to lukewarm.
In large mixing bowl, dissolve sugar in 1 1/2 cups warm water;
sprinkle yeast over and let stand for 10 minutes or until frothy.
Stir in cooled chocolate mixture, molasses, oil, seeds, salt and
rye flour. Beat until smooth. Stir in enough of all−purpose flour
to form soft dough.
Turn onto lightly floured surface; knead for 8 to 10 minutes until
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