Old-World Rye Bread Recipe

By KimberlyB

Rye and caraway lend to this bread's wonderful flavor, while the surprise ingredient of baking cocoa gives it a rich, dark color. I sometimes stir in a cup each of raisins and walnuts.
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Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110° to 115°)
• 1/2 cup molasses
• 6 tablespoons butter, softened
• 2 cups rye flour
• 1/4 cup baking cocoa
• 2 tablespoons caraway seeds
• 2 teaspoons salt
• 3-1/2 to 4 cups all-purpose flour
• Cornmeal

Details

Servings 24
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

•In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.

•Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

•Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 in. long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.

•Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).