With just a hint of sweetness from molasses and brown sugar, this cocoa-darkened rye bread also relies on bread flour and cornmeal to avoid the heaviness associated with most European rye breads.
INGREDIENTS (for 1 servings):
- 2 cups warm milk
- 2 tablespoons vegetable oil
- 4 tablespoons molasses
- 3 1/4 cups bread flour
- 1 1/3 cups rye flour
- 1/2 cup cornmeal
- 1 1/3 teaspoons salt
- 2 2/3 teaspoons active dry yeast
- 4 tablespoons unsweetened cocoa powder
- 2 2/3 tablespoons brown sugar
Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.