2 cups bread flour
1 cup medium rye flour
5 tsp cocoa powder
1½ tsp sugar
1½ tsp salt
¾ tsp onion powder
(2¼ tsp, ¼oz, 7g) Active Dry Yeast
¾ cup, plus 2 Tbsp brewed coffee (cooled to 120-130°F, warm but not too hot to touch)
2 Tbsp olive oil
2 Tbsp dark molasses
Combine 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast (called DRY MIXTURE). (Reserve the other cup of bread flour and all of the rye four.) Combine liquid ingredients.
Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.
Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method: Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball, and dough is smooth and elastic.
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