Makes 1 wreath.
2-1/4 to 2-3/4 cups all-purpose flour
2 tablespoons packed brown sugar
1 package FLEISCHMANN’S RapidRise Yeast
2 1/4 teaspoons unsweetened cocoa
2 1/4 teaspoons instant coffee granules
1 1/2 teaspoons SPICE ISLANDS Minced Onions
1 1/2 teaspoons SPICE ISLANDS Whole Caraway Seed
1 teaspoon salt
1 cup water
2 tablespoons dark molasses
4 teaspoons distilled white vinegar
1 tablespoon vegetable oil
1 1/2 cups medium rye flour
2 eggs, divided use
In large bowl, combine 1-1/2 cups all-purpose flour, brown sugar, undissolved yeast, cocoa, coffee, onion, caraway seed and salt. Heat water, molasses, vinegar and oil until very warm (120 to 130oF); stir into dry ingredients. Stir in rye flour, 1 egg and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Dough will be slightly sticky. Cover; let rest 10 minutes.
Divide dough in half; roll each to 26-inch rope. Twist ropes together. Form into ring; join ends, pinching to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Lightly beat remaining egg; brush on wreath. Bake at 350oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice ; 1 / 12 of recipe
Serving weight: 2.6 ounces (74 g)
Calories 180; Total fat 2 g; Saturated fat 0 g;
Cholesterol 20 mg; Sodium 200 mg; Carbohydrates 35 g;
Dietary fiber 3 g (1.2 g / oz); Sugars 6 g; Protein 5 g