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What You Need:
(To Make: 1 large loaf)
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2 packages quick-rising yeast
1¼ cups tepid water (about 105°F)
1 cup rye flour
1 cup whole-wheat flour
¼ cup dark molasses
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seeds
1½ teaspoons salt
1½ cups plus 2 tablespoons all-purpose unsifted flour
2 tablespoons cornmeal
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Translate this recipe:
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| How To Cook: |
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1. In a large bowl, combine the yeast and warm water; let stand until softened, about 5 minutes. Add rye and whole-wheat flours, molasses, cocoa, caraway seeds, and salt. With an electric mixer, or heavy spoon, beat dough until it is mixed very well.
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2. If using a dough hook on a machine such, mix in 1 cup all-purpose flour. Knead until the dough is elastic and pulls cleanly from the bowl, about 5 minutes. (If needed, add more all-purpose flour, 1 tablespoon at a time.)
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3. If mixing by hand, stir in 1 cup all-purpose flour with a heavy spoon. Scrape the dough onto a floured board. Knead, adding as little flour as possible, until the dough is smooth and elastic, about 5 minutes. Place the dough on a plastic counter and cover with a large stainless-steel bowl. Allow the dough to rise until double in bulk, about 1 hour.
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4. Sprinkle the cornmeal in the center of a baking sheet; set aside. Punch down the dough. On a lightly floured board, knead the dough to shape into a ball. Place the dough on the cornmeal and press to form a 6-inch round. Let the dough rise in a warm place until almost double, about 30 minutes.
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5. Sprinkle a bit of additional flour on top of the loaf. Bake in a 350° oven until the loaf is a rich, dark brown, about 30 minutes, or until the bottom sounds hollow when tapped. Transfer to a cooling rack. Serve warm or at room temperature.
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