Makes 2 loaves
2-1 / 2 to 3 cups all-purpose flour
1-1 / 2 cups rye flour
1 / 2 cup whole bran cereal
1 / 4 cup yellow cornmeal
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1 / 2 teaspoons salt
1 cup milk
3 / 4 cup potato water
1 / 4 cup dark molasses
1 (1-ounce) square unsweetened chocolate
1 cup mashed cooked potato
1 / 4 cup butter or margarine
1 teaspoon caraway seeds
In a large bowl, combine 1 cup all-purpose flour, rye flour, bran cereal, cornmeal, undissolved yeast, and salt. Heat milk, potato water, molasses, chocolate, mashed potato, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in caraway seeds and enough remaining all-purpose flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; shape into smooth balls. Place in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 350oF for 30 minutes or until done. Remove from pans; cool on wire racks.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2 ounces (57 g)
Calories 130; Total fat 3 g; Saturated fat 2 g;
Cholesterol 5 mg; Sodium 200 mg; Carbohydrates 23 g;
Dietary Fiber 2 g (1 g / oz); Sugars 4 g; Protein 3 g