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Black Bread

1/2 cup water
1 oz unsweetened chocolate
2 tsp granulated sugar
1 1/2 cups warm water
1 pkg (1 tbsp) active dry yeast
1/2 cup molasses
2 to 4 tablespoons vegetable oil
1 tbsp each caraway and dill seeds
1 tsp fennel seeds
1 tsp salt
3 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
smooth and elastic. Place in well-greased bowl, turning to grease
all over. Cover with plastic wrap and let rise in warm draft-free
place until doubled in bulk, about 1 1/2 hours.

Punch down; divide in half. Shape into 2 6-inch round or 12-inch
long loaves. Place on greased baking sheets and press lightly to
flatten bottoms. Cover with tea towels and let rise until doubled
in bulk, about 1 hour. Bake in 400F oven for 30 minutes or until
loaves sound hollow when tapped.


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