Dark Rye Bread

Name: Dark Rye Bread
Total time: 2 h 55 min
Yield: 1 Loaf
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)

Beginner • 1 Loaf • 2 hr 55 min

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.

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)

Method

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.