Cocoa and molasses give this rye loaf a deep dark brown color and rich flavor. The recipe can be made with or without the raisins or walnuts, and can also be turned into buns or rolls.—Bee Engelhart, Bloomfield Hills, Michigan
- 3/4 cup water (70° to 80°)
- 1/4 cup molasses
- 1 tablespoon butter
- 2 tablespoons baking cocoa
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1-1/4 cups bread flour
- 1 cup rye flour
- 1 tablespoon quick-rise yeast
- 1 teaspoon cornmeal
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts, toasted
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed.
- Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.
- Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (1-1/2 pounds, 12 slices).
Originally published as Raisin & Walnut Dark Rye Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2014
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