Old-World Rye Bread

Name: Old-World Rye Bread
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 all-purpose flour; Cornmeal

10 ingredients

5 steps

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 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, 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 2
4

and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
5

Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.