We love this recipe! I have made it probably five or six times already. From experimentation, I prefer to cut the caraway seeds to 1-1/2 teaspoons, and the cocoa to 2-1/2 tablespoons, and increase the yeast to 3 teaspoons. I found that dissolving the molasses in the warm water helps, too. I prefer using strong blackstrap molasses in this recipe- it gives the bread a more robust flavor. Also, this bread actually turns out better on the quick cycle in my breadmaker than on the whole wheat or multi-grain settings.
Was this review helpful?
126 users found this review helpful
We love this recipe! I have made it probably five or six times already. From...