Ingrients & Directions
MICHAEL HATALA RJHP21A:
FOR 1:
1 pk Yeast
1 tb White sugar
1 1/2 c Bread flour
1 1/2 c Medium rye flour
1/4 c Whole wheat flour
1/2 c Unprocessed bran flakes
1 tb Caraway seeds
1 ts Salt
1 ts Instant coffee powder
1/4 ts Fennel seeds
HEAT THE FOLLOWING OVER LOW:
HEAT; STIRRING FREQUENTLY:
TILL CHOCOLATE AND BUTTER:
MELT. COOL TO 105:
1 c Plus 2 Tbsp water
2 tb Molasses
2 tb Cider vinegar
2 tb Butter
1/2 oz Unsweetened chocolate
Yields
1 Servings