German Dark Rye Bread

Description: This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 (1/4 ounce) packages active dry yeast
• 1 tablespoon caraway seed
• 1 tablespoon salt
• 1/3 cup molasses
• 2 tablespoons butter
• 1 tablespoon sugar
• 3 1/2 cups rye flour
• cooking oil
• 2 cups water

Steps:

1. In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
2. Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
3. Add to dry mixture.
4. Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
5. Beat 3 minutes at high speed.
6. Then by hand, stir in enough rye flour to make a soft dough.
7. Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
8. **Cover, and let rest 20 minutes.
9. Punch down dough.
10. Divide in half.
11. Shape into 2 round or oval loaves on greased baking sheets.
12. Brush with small amount of cooking oil.
13. Slash tops with knife.
14. Cover; let rise until double (45-60 minutes).
15. Bake at 400 degrees for 25-30 minutes.
16. Remove from baking sheets, place on racks to cool.
17. **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
18. Proceed with the recipe as stated.