Coffee, cocoa flavor two rye breads

Published 9:00 pm Sunday, June 18, 2006

Thanks to Marysville cook Yvonne Lervick, Bev Kincade of Mountlake Terrace can take two more runs at making rye bread with coffee.

Yvonne found the first recipe, which makes two dark and dense loaves, using the conventional method, in a copy of “Company’s Coming – Breads.”

The second recipe is a bread machine specialty, taken from “The Bread Machine Cookbook V,” about which she says, “I did try this recipe – good bread!”

Rye bread

3cups all-purpose flour

1/2ounce dry yeast

1/3cup cocoa

2teaspoons instant coffee granules

21/4cups water

1/2cup dark (blackstrap) molasses

2tablespoons butter or hard margarine

2tablespoons granulated sugar

1tablespoon salt

About 33/4 cups rye flour

2teaspoons butter or hard margarine, softened, for brushing tops of loaves

Measure all-purpose flour, yeast, cocoa and coffee granules into large bowl; stir. In saucepan, combine water, molasses, 2 tablespoons butter or margarine, sugar and salt; heat and stir until butter or margarine melts and mixture is warm. Add to flour mixture and beat on low speed of electric mixer to moisten. Beat on high for about 3 minutes, until smooth.

Work in enough rye flour until dough pulls away from sides of bowl. Turn out onto floured surface. Knead 5 to 7 minutes, until smooth and elastic.

Turn into greased bowl, cover with tea towel and let stand in oven with light on and door closed for 20 minutes. Divide dough in half and shape into 2 loaves. Place in 2 greased, 5- by 9-inch loaf pans. Cover with tea towel and let stand in oven with light on and door closed for about 1 hour, until doubled in size. Bake at 375 degrees for about 30 minutes, until loaf sounds hollow when tapped. Turn bread out onto racks to cool. Brush warm tops with butter or margarine. Makes 2 loaves.

Variation: For caraway lovers, add 1 tablespoon caraway seed along with the all-purpose flour.

Bread machine Singletown rye bread

2/3cup water

1egg

1tablespoon oil

2tablespoons molasses

1tablespoon unsweetened cocoa

2teaspoons brown sugar

1teaspoon instant coffee granules

3/4teaspoon salt

3/4teaspoon ground ginger

3/4teaspoon cinnamon

1/2cup rye flour

1/2cup whole-wheat flour

1cup bread flour

1tablespoon gluten (optional)

1teaspoon rapid or quick yeast

Turn ingredients into bread machine pan in order listed by manufacturer and process on the wheat, white, sweet cycle, light to medium setting. Do not use timer with this recipe. Makes one, 1-pound loaf.

For 1 1/2-pound loaf: Increase water to 1 cup, use 1 1/2 eggs, 2 tablespoons oil, 3 tablespoons molasses, 1 1/2 tablespoons cocoa, 1 tablespoon brown sugar, 1 teaspoon coffee granules, 1 teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon, 3/4 cup rye flour, 3/4 cup whole-wheat flour, 1 1/2 cups bread flour, 1 1/2 tablespoons gluten and 1 1/2 teaspoons rapid or quick yeast.

For 2-pound loaf: Use 11/3 cups water, 2 eggs, 21/2 tablespoons oil, 1/4 cup molasses, 2 tablespoons cocoa, 1 1/2 tablespoons brown sugar, 1 1/2 teaspoons coffee granules, 1 teaspoon salt, 11/4 teaspoons ginger, 11/4 teaspoons cinnamon, 1 cup rye flour, 1 cup whole-wheat flour, 2 cups bread flour, 2 tablespoons gluten and 2 teaspoons rapid or quick yeast.

The next Forum will appear in Wednesday’s Food section.