Molasses Rye Bread

Name: Molasses Rye Bread
Ingredients: 2-1/2 Tablespoons Instant Yeast; 2 Tablespoons Baking Cocoa; 2 Tablespoons Brown Sugar; 1 Tablespoon Kosher Salt; 2 cups Rye Flour; 1-1/2 cup Warm Water; 1/3 cups Dark Molasses; 2 Tablespoons Canola Oil; 3 cups All-purpose Flour; 1/3 cups Wheat Germ; 1/4 cups Butter, Melted

11 ingredients

6 steps

Ingredients

2-1/2 Tablespoons Instant Yeast
2 Tablespoons Baking Cocoa
2 Tablespoons Brown Sugar
1 Tablespoon Kosher Salt
2 cups Rye Flour
1-1/2 cup Warm Water
1/3 cups Dark Molasses
2 Tablespoons Canola Oil
3 cups All-purpose Flour
1/3 cups Wheat Germ
1/4 cups Butter, Melted

Directions

1

In a large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour.
2

In a glass measuring cup, combine warm water, molasses, and oil. Mix into the rye flour mixture. Add enough all-purpose flour to make a smooth dough that is no longer sticky.
3

Knead dough for 4-5 minutes. Place dough in greased bowl and cover. Allow to rise in warm place until double, about 1 hour.
4

Punch down dough and divide in half. Roll each into a torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ. Sprinkle 1 teaspoon wheat germ on top of each loaf. Let rise in warm place until double, about 30 minutes.
5

Bake in preheated 375°F oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter.
6

Makes 2 loaves.