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Molasses Rye Bread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Here’s a hearty bread to serve with steaks, salads, or soups. Sweet, dark, and rich. Yum.

Ingredients

  • 2-½ Tablespoons Instant Yeast
  • 2 Tablespoons Baking Cocoa
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Kosher Salt
  • 2 cups Rye Flour
  • 1-½ cup Warm Water
  • ⅓ cups Dark Molasses
  • 2 Tablespoons Canola Oil
  • 3 cups All-purpose Flour
  • ⅓ cups Wheat Germ
  • ¼ cups Butter, Melted

Preparation

In a large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour.

In a glass measuring cup, combine warm water, molasses, and oil. Mix into the rye flour mixture. Add enough all-purpose flour to make a smooth dough that is no longer sticky.

Knead dough for 4-5 minutes. Place dough in greased bowl and cover. Allow to rise in warm place until double, about 1 hour.

Punch down dough and divide in half. Roll each into a torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ. Sprinkle 1 teaspoon wheat germ on top of each loaf. Let rise in warm place until double, about 30 minutes.

Bake in preheated 375ºF oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter.

Makes 2 loaves.

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Profile photo of cookingtree

cookingtree on 9.9.2013

This makes a delicious bread that is sweeter than most rye breads. It is a lovely resilient dough that is very easy to work with and made up beautifully into both rolls and a free-form loaf.

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