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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 24 |
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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. 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 king arthur unbleached all-purpose flour |
cornmeal |
Directions:
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.
2. 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.
3. 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.
4. 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).
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