INGREDIENTS
- 1 teaspoon granulated sugar
- 1 1/3 cups warm water
- 1 (8 g) envelopes active dry yeast ( 1 Tbsp, scant. )
- 1 cup unbleached all-purpose flour
- 1 cup rye flour
- 2 tablespoons molasses ( not blackstrap)
- 2 tablespoons cooking oil
- 2 tablespoons cocoa
- 1 teaspoon salt
- 2 teaspoons caraway seeds (optional)
- 1 cup rye flour
DIRECTIONS
- Stir sugar into warm water in large bowl and sprinkle yeast over top.
- Let stand for 10 minutes then stir to dissolve yeast.
- Add next 7 ingredients and beat on low to moisten.
- Beat on high for 2 minutes.
- Stir in second amount of rye flour.
- Grease bottom of 3-1/2 quart slow cooker. Turn dough into cooker.
- Place 5 paper towels between top of slow cooker and lid.
- Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape.
- Do not lift lid for the first 1-3/4 hours cooking time.
- Cook on High for about 2 hours.
- Loosen sides with knife and turn out onto rack to cool.
- Cut into 14 slices.
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