Hearty Dark Rye Bread Recipe
Ingredients
| Active dry yeast | 3 | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| 1/2 cup whole bran cereal | ||
| 1/2 cup dark molasses | ||
| Cocoa | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Caraway seed | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Rye flour | 2 1/2 Cup (16 tbs) | |
| Cornmeal | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Cornstarch | 1/2 Teaspoon | |
Directions
Dissolve yeast in warm water in large bowl.
Add all-purpose flour, bran cereal, molasses, cocoa, salt, caraway seed and vegetable oil.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in enough rye flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Cover; let rest 15 minutes.
Knead until smooth and elastic, 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
(Dough is ready if indentation remains when touched.) Sprinkle greased cookie sheet with cornmeal.
Punch down dough; divide into halves.
Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of cookie sheet.
Let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Bake 30 minutes.
Mix cold water and cornstarch in saucepan; heat to boiling, stirring constantly.
Brush cornstarch mixture over loaves.
Bake until loaves sound hollow when tapped, about 15 minutes longer.
Cool on wire racks.
Add all-purpose flour, bran cereal, molasses, cocoa, salt, caraway seed and vegetable oil.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in enough rye flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Cover; let rest 15 minutes.
Knead until smooth and elastic, 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
(Dough is ready if indentation remains when touched.) Sprinkle greased cookie sheet with cornmeal.
Punch down dough; divide into halves.
Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of cookie sheet.
Let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Bake 30 minutes.
Mix cold water and cornstarch in saucepan; heat to boiling, stirring constantly.
Brush cornstarch mixture over loaves.
Bake until loaves sound hollow when tapped, about 15 minutes longer.
Cool on wire racks.
Chef
