Twisted Rye Bread

This rye bread has two different flavors twisted together. One half is a more traditional rye bread, the other is flavored with cocoa powder. The trick here is to basically make two half-portions of dough. So there will be two separate ingredients for Twisted Rye Bread.


Ingredients


For the Rye Half
¾ tsp bread machine or quick rise yeast
½ rye flour
1 cup all purpose flour
½ cup milk
2 tbsp molasses
1 tbsp butter or margarine




For the Cocoa Half
¾ tsp bread machine or quick rise yeast
½ rye flour
1 cup all purpose flour
½ cup milk
2 tbsp molasses
1 tbsp butter or margarine
1 tbsp cocoa powder
1 tsp anise seed


Preparation


You're basically going to make 2 smaller batches of dough. Their both made in much the same way. Combine the ingredients for the first batch in a medium bowl. Blend until a loose dough forms. Turn the dough out onto a floured surface. Knead for 5 to 10 minutes, until the dough is soft and elastic. Repeat with the other batch. You now have 2 portions of dough.


Place each dough in its own oiled bowl and cover. Let both rise until doubled in size, about 1 hour. Punch down both portions. One at a time, roll them out with your hands until you have 2 14-inch ropes of dough. Lay these ropes side by side. Pinch them together at one end, then twist them together loosely. Pinch the ropes together at the unsealed end.


Place the twisted loaf on a prepared cookie sheet. Cover loosely and let rise in a warm location until doubled in size, about 45 minutes.


Heat oven to 375°F. Bake loaf to 25 minutes, until it sounds hollow when tapped. Cool at least 2 minutes before cutting.