Outback Steakhouse-Style Dark Bread

• 6 3/4 teaspoons active dry yeast (5 teaspoons instant yeast)
• 1/2 cup warm water
• 1 tablespoon sugar
• 1 cup warm water
• 1/2 cup dark molasses
• 2 tablespoons cocoa
• 1 tablespoon salt
• 2 tablespoons oil
• 2 cups rye flour (8 oz.)
• 2 1/2 - 3 cups all-purpose flour (11.25 - 13.5 oz.)

1. Soften yeast in 1/2 cup warm water.
2. Stir in sugar. Let stand 6 minutes or till bubbly.
3. (If using instant yeast just stir the yeast and sugar into the flour).
4. Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
5. Add yeast water mixture, stirring to combine (if using active dry yeast).
6. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
7. Knead a few minutes.
8. Let rise till doubled in greased bowl.
9. Punch down.
10. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
11. Spray tops of loaves with cooking spray.
12. Cover with towel and place in warm place till doubled.
13. Preheat oven to 375 degrees F.
14. Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
15. Cool on rack before slicing.

active dry yeast, warm water, sugar, water, dark molasses, cocoa, salt, oil, rye flour, flour

Taken from www.food.com/recipe/outback-steakhouse-style-dark-bread-372243 (may not work)