Black Bread Rolls

Blackski Breadski Rollskis

2 tbl yeast
2 ¼ cup water
6 tbl butter or margarine, melted
3 tbl molasses
1 tbl instant coffee
1 tbl salt
1 tbl caraway seed
1/3 cup wheat germ
¼ cup cocoa powder
2 cups rye flour
3 to 3 ½ cups white flour

350 degrees for 20 minutes

In a large mixing bowl dissolve the yeast in the warm water. Let it sit until bubbly.

Add the butter, molasses, coffee, salt, caraway seed, wheat germ, & cocoa powder.

Add the rye flour & beat 2 minutes with an electric mixer or 200 strokes by hand (I’m sure Carl will stroke it 200 times!)

Add the white flour & mix until the dough leaves the sides of the bowl. Knead the dough until it is smooth & elastic.

Put the dough in a buttered bowl, turn to coat all sides, cover with a damp towel & let rise until doubled in bulk.

Punch the dough down, turn it out onto the board. Knead a few times to press out air bubbles, cut in half, cover with the towel & let rest 10-15 minutes.

Shape the dough into 2 round or oval loaves, or rolls, & put on a greased baking sheet which has been dusted with cornmeal. Brush the tips of the loaves with melted butter, cover with a towel & let rise in a warm place until doubled in size.

Preheat oven to 375 degrees. Bake 35-40 minutes or approximately 20 minutes for rolls, until the bottoms sound hollow when thumped.