Old-World Rye Bread

Description

Source: FARMHOUSE FAMILY DINNERS - Taste of Home Magazine

Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. —Perlene Hoekema, Lynden, WA

Ingredients

• 2 pkg. (¼ oz. each) active dry yeast
• 1 ½ cups warm water (110° to 115°)
• ½ cup molasses
• 6 Tbsp. butter, softened
• 2 cups rye flour
• ¼ cup baking cocoa
• 2 Tbsp. caraway seeds
• 2 tsp. salt
• 3 ½ to 4 cups all-purpose flour
• Cornmeal

Directions

1. In a large bowl, dissolve yeast in warm water.
2. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth.
3. Stir in enough of the remaining all-purpose flour to form a stiff dough.
4. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise in a warm place until doubled, about 1 ½ hours.
7. Punch dough down.
8. Turn onto a lightly floured surface; divide in half.
9. Shape each piece into a loaf about 10 in. long.
10. Grease 2 baking sheets and sprinkle with cornmeal.
11. Place loaves on prepared pans.
12. Cover and let rise until doubled, about 1 hour.
13. Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped.
14. Remove from pans to wire racks to cool.

YIELD: 2 LOAVES (12 SLICES EACH)