Old-World Rye Bread

By martha-2

Ingredients

• 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

Adapted from tasteofhome.com

Preparation

Step 1

Directions
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