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1. Dissolve 1 teaspoon Grandma's® Molasses and yeast in 1/4 cup warm water in small bowl. Let stand until foamy, about 5 minutes.
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2. Combine flours, cocoa, salt and 2 teaspoons caraway seeds in 12-cup food processor fitted with dough or steel blade. Add yeast mixture; process until well mixed. Combine remaining 1 cup warm water and 3 tablespoons Grandma's® Molasses in medium bowl.
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3. With machine running, pour molasses mixture slowly through feed tube. When dough forms a ball, process 1 minute. If dough sticks to side of bowl, add additional all-purpose flour, 2 tablespoons at a time. If dough is too dry and does not stick together, add water, 1 tablespoon at a time.
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4. Place dough in large greased bowl and turn to coat. Bring large shallow pot of water to a simmer. Remove from heat; place wire rack in pot. Place bowl with dough on rack; cover with towel. Let rise 1 to 1-1/4 hours or until doubled in bulk.
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5. Punch dough down; flatten to 1/4-inch thickness. Sprinkle with raisins; roll up dough and knead several times. Shape into 8-inch round; place on greased baking sheet. Place on rack over hot water as directed above; cover with towel. Let rise 1 to 1-1/4 hours or until doubled in bulk.
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6. For glaze, combine 1 tablespoon Grandma's® Molasses and 1 tablespoon water. Brush over loaf; sprinkle with 2 tablespoons caraway seeds.
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7. Bake in 350°F oven 25 to 30 minutes until bread sounds hollow when tapped. Cool on rack 30 minutes.
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