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
How to Make Molasses Rye Bread
- Oil a large mixing bowl and set aside
- In another large mixing bowl, add the yeast, salt, molasses, oil, and water. With a mixer, mix ingredients together for 2 minutes.
- Add 3 cups of bread flour, caraway seeds, and the cocoa. Mix for another 2 minutes.
- Using 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.
- Place 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.
- Cut 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.
- Preheat oven to 350°F for at least half an hour before baking.
- Bake for 30-35 minutes. Remove bread from oven and pan. Cool on a wire rack. Cool completely before slicing.