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Old-World Rye Bread Recipe

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Rye and caraway lend to this bread's wonderful flavor, while the surprise ingredient of baking cocoa gives it a rich, dark color. I sometimes stir in a cup each of raisins and walnuts.

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Old-World Rye Bread Recipe

Prep: 25 min. + rising Bake: 35 min. + cooling

Yield: 24 Servings

25 35 60

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, about 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 two 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. Yield: 2 loaves (12 slices each).

Nutritional Analysis: 1 slice equals (calculated without cornmeal) 146 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 229 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Old-World Rye Bread in Best of Country Breads , p46

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