Rye Bread

Ingredients

• 3 cups all purpose or bread flour
• 3 cups rye flour
• 2 packages dry yeast
• 1/4 cup cocoa
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon caraway seeds
• 2 cups hot tap water ( 120 - 130º)
• 1/3 cup dark molasses
• 2 tablespoon shortening, room temperature

Preparation

In a large bowl, sift together 1 1/2 cups of all purpose flour, 1 1/2 rye flour, yeast, cocoa, sugar, salt and caraway seeds. Mix till blended. Pour in water, molasses and soft shortening. Mix for 2 min. until flour is absorbed. Beat three more min. Dough will be thick, elastic and pull in ribbons from sides of bowl. Gradually add flour;1/2 cup at a time of both white and rye alternately until dough is soft mass and is no longer sticky. Turn out on a floured work surface and knead for about 5 min. The dough may continue to be sticky because of the high rye content. Scrape it off the counter top with a spatula. Add a bit more flour and keep fingers dusted. Finally, it will become a soft velvety dough. Cover the dough with a damp towel and let rest for about 20 minutes. Punch down and divide the dough in half. Shape each into a round ball, flatten slightly. Place on baking sheet. Brush the loaves with vegetable oil, and cover loosely with plastic wrap and place the baking sheet in the refrigerator. Leave 2 or more hours, but no longer than 24 hours. Allow the loaves to stand at room temperature for 10 minutes while oven heats to 400º. With a sharp knife or razor blade cut a cross on round loaves or cut diagonal slashes 3 inches apart in the long loaves just before baking. Place in the oven and bake for 30 to 40 minutes. When tapping the bottom crust yields a hard and hollow sound, they are done. A dull thud, return to the oven for an additional 10 minutes. Remove the bread from the oven. Remove the baking sheet and place on a wire rack.