Dark Rye Bread
Ingredients
- 2 1/4 teaspoon Fleschimann’s Active Dry Yeast
- 1 cup water, warm to touch
- 1 teaspoon granulated sugar
- 3 tablespoons molasses
- 3 tablespoons neutral oil
- 1 cup rye flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 1 tablespoon caraway seeds (optional)
PRODUCTS
Instructions
- To the bowl of a stand mixer fitted with the dough hook attachment add yeast, water & sugar. Let stand for 5 minutes to allow the yeast to activate.
- Add molasses, oil, flours, salt, cocoa powder & caraway seeds. Knead until dough is smooth & elastic, about 8 to 10 minutes.
- Shape dough into a ball, transfer back to the mixing bowl & cover with a towel. Let rise until doubled in size, about 2 hours.
- Turn dough out onto a lightly floured surface & shape into a loaf. Transfer loaf to a line baking sheet, cover with plastic wrap & let rise a second time. Preheat the oven to 350(f) degrees.
- Score the top of the loaf & bake for 40 minutes, until the internal temperature reaches 190(f) degrees. Let cool completely before slicing. Best enjoyed within 48 hours.
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