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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve the yeast in the warm water and let it sit until it is frothy. Then add the molasses, vegetable oil, caraway seed, salt, rye flour, shredded wheat and cocoa. | 2. Mix until smooth, then add the all-purpose flour until the dough develops a good texture. Turn it out onto a floured surface and cover. Let it rest for 10 or 15 minutes. | 3. Knead the dough until it is smooth. | 4. Now place the dough in a greased bowl and cover. Let it rise in a warm place until the dough has about doubled in size, which usually takes about an hour. | 5. Sprinkle a greased cookie sheet with cornmeal. Punch down the dough and divide in two, shaping each half into a round loaf. Put loaves onto opposite corners of the cookie sheet so they don't bake into each other. Brush the top of each loaf with some melted butter, then let them rise again until they've about doubled, another hour or so. | 6. Bake the bread in a preheated 375 degree oven for about 30 to 35 minutes, or until the loaves sound hollow when you rap them with your knuckles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	6 3/4	teaspoons		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
dark molasses	1/2	cup		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
salt	1	tablespoon		-	-	-	-
dark rye flour	2 1/2	cups		1040.0	219.61599999999999	50.912	7.104
wheat cereal	1	cup	shredded	-	-	-	-
cocoa	1/4	cup		-	-	-	-
purpose flour	2 - 2 1/2	cups		-	-	-	-
cornmeal				-	-	-	-
butter			softened	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.