Old-World Rye Bread Recipe

  • 2 (.25 ounce) packages active dry yeast
  • 1 1/2 cups warm water (110 degrees to 115 degrees)
  • 1/2 cup molasses
  • 6 tablespoons butter, softened
  • 2 cups rye flour
  • 1/4 cup baking cocoa
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 3 1/2 cups all-purpose flour
  • Cornmeal
  1. In a large mixing bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 in. long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
  4. Bake at 350 degrees F for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.