Molasses Rye Bread

Step 1: Oil a large mixing bowl and set aside.

Step 2: In another large mixing bowl, add the yeast, salt, molasses, oil, and water.

Step 3: With a mixer, mix ingredients together for 2 minutes.

Step 4: Add 3 cups of bread flour, caraway seeds, and the cocoa. Mix for another 2 minutes.

Step 5: Using a wooden spoon, stir in all the rye flour, 2 cups at a time.

Step 6: 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.

Step 7: Put the dough in the prepared 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.

Step 8: Shape each half into loaf or rounds.

Step 9: 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.

Step 10: Preheat oven to 350 degrees.

Step 11: Bake for 30-35 minutes. Remove bread from oven and pan. Cool on a wire rack.

Step 12: Cool completely before slicing.