In the 70s and 80s Pyrex put out what they called a Bake A Round. I had a little too much whole wheat bread dough for the seven bread pans I had available the other day, so I went on a hunt in the garage for this bread pan. I hunted the internet for instructions and couldn’t find any.

I looked in the box. There in the bottom lay the instructions with several recipes. I smushed the extra dough into the glass tube and forty minutes later had the round loaf pictured above.

I think I’ll try to make a round loaf from an old recipe I found the other day for German Dark Rye bread. 

3 1/2 cups rye flour
3 cups unbleached white flour
1/4 cup cocoa
2 packages yeast
1 tablespoon caraway seed
2 teaspoons salt
2 cups water
1/2 cup honey
2 tablespoons butter

Combine the white flour, cocoa, yeast, caraway seed and salt in a large bowl. Stir to mix.
Place 2 cups water, honey and butter in a saucepan and heat until liquids are very warm. 
Add to dry ingredients and mix until moistened, then beat very hard for 3 minutes.
Stir in rye flour enough to make a soft dough.
Knead 8-10 minutes.
Cover and let rise for 20 minutes.
Roll out and shape to fit two loaf pans.
Brush tops lightly with oil, cover and let rise for 1 hour.
Bake at 400 degrees for 26 minutes.