In bowl of stand mixer fitted with dough hook attachment,
whisk together all-purpose flour, rye flour and bread booster. Mix in cornmeal,
cocoa powder and salt on low speed.
In small saucepan set over low heat, heat milk for 3
to 5 minutes or until warm (120ºF to 130ºF/50ºC to 55ºC on instant-read
thermometer). Sprinkle sugar and yeast over milk. Let stand for 5 minutes or
Beat warm milk mixture, molasses and 2 tbsp. (30 mL) oil
into flour mixture on medium-low speed, scraping down side of bowl
occasionally, for 2 to 3 minutes or until ball of dough starts to form and pull
away from side of bowl.
Transfer dough to lightly floured work surface; knead
for 10 to 15 minutes or until smooth and elastic. Grease bowl with remaining
oil; transfer dough to greased bowl. Cover with tea towel; let stand for 30
Return dough to work surface; punch down dough and
knead lightly. Roll and shape into 12-inch (30 cm) log. Place on parchment
paper–lined baking sheet. Cover with damp tea towel; let stand for 45 to 60
minutes or until doubled in size.
Preheat oven to 400˚F (200˚C). Bake for 25 to 30 minutes
or until golden brown and instant-read thermometer inserted into center of loaf
registers 190˚F (88˚C). Let cool completely on rack before slicing.
1 tsp (5 mL) caraway seeds to the dough if desired.
in saturated fat