Ingredients
2 Teaspoons Instant Yeast
2 Teaspoons Unsweetened Cocoa Powder
1 Teaspoon Molasses
¾ Cup Water
1 Teaspoon Pink Himalayan Salt
1½ Cups All Purpose Flour
½ Cup Light/White Rye Flour
Method
Add the all purpose flour and rye flour to the bowl with your salt, start to knead the dough by adding the remaining water, until everything is combined and your dough has a chance to develop its gluten structure. It should be tacky, but not overly sticky but a smooth soft dough.
Punch the dough and form it into round disc.
Dust a little more all purpose flour on top of each roll.

We take turns hosting each month and choosing the theme/ingredient. This month’s theme is Rye or Pumpernickel Bread.
- Connie's Swedish Rye by Culinary Cam
- Marbled Rye Bread by Karen's Kitchen Stories
- New York Jewish Deli Rye by A Messy Kitchen
- Norwegian Crispbread aka Knekkebrød by Food Lust People Love
- Pumpernickel Rolls by Sneha's Recipe
- Swiss Onion Rye Batard by A Day in the Life on the Farm