Old-World Rye Bread
  • Cooking Time: 35-40
  • 2 packages Active Dry Yeast
  • 1-1/2 Cups warm Water (110-115 degrees)
  • 1/2 Cup Molasses
  • 6 Tabl. Butter
  • 2 Cups Rye Flour
  • 1/4 Cup Baking Cocoa
  • 2 Table. Caraway Seeds
  • 2 teaspoons Salt
  • 3-1/2 to 4 Cups All Purpose Flour
  • Cornmeal
  1. In a mixing bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraways seeds, salt and 2 cups all purpose flour until smooth. Stir in enough remaining all purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl turning once to grease top. Cover and let rise in warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface and divide in 1/2. Shape into 2 loaves and put into 2 greased bread pan that have been dusted with cornmeal. Cover and let rise until doubled, about an hour. Bake at 350 degrees for 35-40 minutes or until bread tests done. Remove from pans to wire racks to cool.
  2. Makes 2 loaves
This recipe from Best of Country Breads - TOH Cookbook. I have been enjoying making all kinds of differant breads since I got my Kitchen Aid Mixer :)