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Old-World Rye Bread

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, Washington
  • Total Time
    Prep: 25 min. + rising Bake: 35 min.
  • Makes
    2 loaves (12 pieces each)

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

  • 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.
  • 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.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 146 calories, 3g fat (2g saturated fat), 8mg cholesterol, 229mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 3g protein.

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