German dark rye bread & Muffins tropicale

My turkey-raising coworker and the lucky ones with whom he shared gave German Dark Rye Bread glowing reviews. I left out the sugar since he's avoiding it, and increased the amount of molasses. This recipe included cocoa powder, kinda odd. I loved the big slashes in the round loaves. Normally my slashes cause the bread to collapse or aren't deep enough, so they disappear as it bakes. I'm not sure if the dough was just perfect, or if using a serrated knife made the difference.

RECIPE FROM BETTER HOMES & GARDENS (R): HOMEMADE BREAD COOKBOOK (C) 1973. USED WITH PERMISSION FROM MEREDITH CORPORATION. ALL RIGHTS RESERVED. You may not download or re-post this recipe to other websites or blogs. More recipes available at www.bhg.com/recipes.

GERMAN DARK RYE BREAD

In large mixer bowl combine 3 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 2 packages active dry yeast, and 1 tablespoon caraway seed. Heat 2 cups water, 1/3 cup molasses, 2 tablespoons butter, 1 tablespoon sugar, and 1 tablespoon salt till warm (115-120 degrees), stirring constantly to melt butter. Add to dry mixture.

Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in 3 to 3 1/2 cups rye flour to make a soft dough. Turn out onto lightly floured surface and knead till smooth (about 5 minutes). Cover; let rest 20 minutes. Punch down; divide in half. Shape in two round loaves; place on greased baking sheets or in two greased 8-inch pie plates. Brush surfaces with a little cooking oil. Slash tops with sharp knife. Cover; let rise in warm place till double (45 to 60 minutes). Bake at 400 degrees for 25 to 30 minutes. Remove from baking sheets; cool. Makes 2 loaves.

Sadly, Muffins Tropicale were not as appreciated at our house. They sounded so good, with pineapple, pecans, and sour cream. They just weren't sweet enough.