For those of you who love rye bread and miss it desperately, this is a good alternative. The secret to the flavour is the molasses, cocoa , and caraway. Try it and see if it isn’t really, really close to the real thing!
1 packet active dry yeast
1 T Molasses
1/2 c warm water
2 Tbsp caraway seeds
1/2 tsp Baking soda
1 teaspoon salt
1/4 c sugar
1/4 c shortening
2 1/2 cups buttermilk, at room temperature
2 c (8oz or 227g) Better Batter All Purpose Flour
3/4 c teff flour
1/4 c sorghum flour
1 Tbsp Cocoa
Preheat oven to 375 degrees. Grease an 8×4 inch loaf pan.
In a small saucepan heat water and caraway seeds. Let steep for 20 minutes. Strain thoroughly and let cool till warm.
In a small bowl, combine yeast, molasses and warm water.
Let sit for about 5 minutes, or until foamy.
In the bowl of your mixer, combine baking soda, salt, sugar, shortening, and buttermilk. Add yeast mixture. Add flours and cocoa and beat on high speed for 3 minutes.
Spoon into a greased loaf pan and let rise until about 30 minutes.
Bake for 35-55 minutes, or until loaf is very golden brown.
Turn onto a rack to cool completely. Loaf should sound hollow when you tap the crust.