Rye Bread

This recipe calls for Caraway seeds, if you don't like them, leave them out.

Makes 2 loaves.
 

Ingredients:
2 packages active dry yeast
2 1/2 cups warm water
2/3 cup molasses
1 Tablespoon salt
1/4 cup Vegetable Oil
1/4 cup Cocoa powder
4 TBS Caraway seeds (+ more for topping if desired)
2 cups Rye Flour
5 cups Bread Flour

Preheat oven to 350*.

Place the warm water in a metal bowl (I use my stand mixer w/dough hook). Add molasses and stir to mix.  Add yeast. (I like to let it sit for a minute or two w/yeast floating on top of water mixture, but don't know that it really matters). Mix the yeast into the water/molasses.

Add Salt, Vegetable Oil, & Cocoa Powder to liquid mixture.  If using the Caraway Seeds, add those too.  Mix.
Add 2 cups of Rye flour to wet mixture. (I do this 1/2 cup at time, allowing it to incorporate before adding more. If using a stand mixer make sure it is set to a low setting)
Start adding the Bread flour. I usually add about 4 1/2 cups to the mixing bowl, again 1/2 cup at a time. Add the bread flour just till the dough starts to pull into a ball & away from the mixing bowl.
Take the remaining 1/2 cup (plus whatever is needed, it will vary day to day) of bread flour and sprinkle a clean work surface w/it. Dust your hands as well. Turn the dough onto floured work surface, sprinkle the dough w/a bit of the remaining flour as you work/knead it.  I like to knead it for at least 5 mins.  Working the dough until it is smooth and elastic.  Remember to dust w/extra bread flour as needed, but not to add too much.
Oil a metal bowl w/vegetable oil. (about 1 Tbs should do). Place kneaded dough in oiled bowl, turn to coat.   Cover with a Damp cloth (I like to use hot water to wet a flour sack towel).  Place bowl in warm (not hot), draft free area. Let rise approx 1 1/2 hours. (should about double in size).
Gently press down (with fist) in center of dough. Some air will release, dough will deflate slightly.
Turn dough back out to floured work surface and knead dough about 10 turns. (again, flouring as needed)
Divide dough in two equal portions.
If desired roll dough in light coating of caraway seeds, making sure not to press down hard on dough.
Place dough in oiled bread pan.
Cover pans w/wet cloth again and let rise for another 45 mins. They wont completely double in size this time, but should reach around top of bread pan to just over.

After final rising, I like to sprinkle kosher salt (light sprinkling) & Caraway seeds on top of my loaves as well. *optional

Place loaves in oven and bake for 45 minutes at 350*.

Remove from oven, let cool a few minutes and then enjoy! Delicious!