Molasses Rye Bread
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- 2 packages active dry yeast
- 2-1/4 cups of warm water, hot to the touch from the tap
- 2/3 cup molasses (not black strap)
- 3 cups bread flour
- 4 cups rye flour
- 2 teaspoons salt
- 1/4 cup canola oil
- 1/4 cup cocoa powder
- 1-2 tablespoons caraway seeds, optional
1Oil a large mixing bowl and set aside
2In another large mixing bowl, add the yeast, salt, molasses, oil, and water. With a mixer, mix ingredients together for 2 minutes.
3Add 3 cups of bread flour, caraway seeds, and the cocoa. Mix for another 2 minutes.
4Using a wooden spoon, stir in all the rye flour, 2 cups at a time. Remove the dough from the bowl out onto a lightly floured counter top or table. Knead the dough for 10 minutes until smooth and elastic. You may need to sprinkle a little flour on your dough or counter top a couple of times if it is too sticky, but not too much.
5Place the dough in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don’t tighten it down, just lay it over the bowl loosely. Let it rise until double in a warm place like; a sunny window or on a warm clothes dryer that is running. Let rise at room temperature until it has doubled in size, about 1½ hours.
6Cut dough in half. Shape each half into a loaf or rounds. Place dough into either oiled bread loaf pans, or onto a flat baking sheet that has been greased and sprinkled with cornmeal. Cover dough with a cloth. Let rise again about 45 minutes. The dough should be peeking over the top of the loaf pan.
7Preheat oven to 350°F for at least half an hour before baking.
8Bake for 30-35 minutes. Remove bread from oven and pan. Cool on a wire rack. Cool completely before slicing.