Dark Rye Bread

Dark Rye Bread

2 T dru yeast
2 c war,water
1/2 t sugar (or honey)
1/4 c molasses
1/4 c maple syrup
1/4 c soft sweet butter
1 T salt
2 T cocoa
3 c bread flour,up to 4 cups
3 c rye flour,preferably stone
ground
cornmeal
2 T honey
2 T unsulphured molasses
In large mixing bowl, dissolve yeast in warm water with sugar or
honey. Let sit until bubbly. Add molasses, maple syrup, soft butter,
salt & cocoa, beat well. Add 3 cups, bread flour & beat 2 minutes with
an electric mixer or at least 200 strokes by hand. Add 3 cups rye
flour & mix until the dough leaves the sides of the bowl.
Turn dough out onto a floured surface & knead until smooth & elastic.
Sprinkle with a little white flour if it remains too sticky to handle.
When dough becomes elastic, stop kneading even if dough remains a
little clingy to fingers.
Place the dough in a buttered bowl, turn to coat all sides. Cover &
let rise until double in bulk. Punch dough down, turn out onto board,
knead a few times to press out air bubbles, cut in half & cover with
towel to let riest 10-15 minutes.
Shape the dough into two round or oval ooaves & place on a greased
baking sheet which has been dusted with cornmeal. You may cut a cros
or other design in the tops with a sharp knife. Cover & let rise until
almost double in size. Brush with glaze. Bake in preheated oven 375
degrees for 15 minutes. Turn oven to 350 degrees for another 20-25
minutes or until bottoms sound hollow when tapped. Cool on rack.
Axact

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