This recipe was adapted from the original recipe in More
with Less by Doris J. Longacre...page 59
3 cups white whole wheat flour
1. Combine first 3 ingredients in a large bowl
The Heidelberg Rye is a dark, rich bread.
Combine your white whole wheat flour, dry yeast and dutch process cocoa in your bread bowl.
Warm your water, molasses, oil, sugar and salt.
Add your warmed liquid to your bread bowl and beat well.
Next, gradually add your rye flour, one cup at a time, until you can work with your dough.
Turn your dough out and knead in a little flour at a time.
It's a sticky, moist dough so I flour my hands during kneading.
Once your dough has rested for about 20 minutes punch it down.
Divide your loaf in half and form 2 oval loaves.
Just before they go in the oven, slash the top of your loaves and brush with cold water.
Sprinkle a little flour on your finished loaves to give them a country look.