Dark Rye Bread

Source: Simply Recipes

Click here to read about my experience making this recipe for my state meal challenge!

Yield: 1 loaf

Total time: 1 hour, 20 minutes

INGREDIENTS

• 1 packet active dry yeast (2 ¼ tsp)
• 1 ¼ cup warm water (105-110 degrees F)
• ⅓ cup molasses (regular, NOT blackstrap)
• 1 Tbsp caraway seeds
• ½ Tbsp salt
• 2 Tbsp vegetable oil
• 2 Tbsp unsweetened cocoa powder
• 1 ½ cups rye flour
• 1 cup wheat flour
• 1 cup bread or all-purpose flour

DIRECTIONS

• In a large metal bowl, whisk together the warm water and molasses, then add in the yeast. Let sit for 10 minutes. 
• Using a wooden spoon and stirring after each addition, add the caraway seeds, salt, vegetable oil, cocoa powder, rye flour, and wheat flour to the yeast mixture. 
• Add the bread flour ¼ cup at a time, until the dough isn’t very sticky and is too hard to keep stirring with the wooden spoon.
• Dust a clean work surface with the unused bread flour (or a little more, if needed) and turn out the dough. Knead until smooth and elastic, about 5-10 minutes.
• Grease a large bowl and put the dough in, turning so it also is coated with oil. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Knead the dough again a few times to release some of the air, then shape into a loaf.
• Grease an 8×4-inch bread loaf pan, put the loaf in, cover, and let rise for half as long as the first rise took, about 30 to 45 minutes. The dough should be peeking over the top of the loaf pan. 
• Preheat the oven to 350 degrees F.
• Put the bread pan in the oven and use a spray bottle to mist the dough, if you have it. 
• Bake until the internal temperature is 190 degrees F. and the bread sounds hollow when tapped. 
• Let cool completely before slicing and using to make Reuben sandwiches!