Old-World Rye Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 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 to 4 cups all-purpose flour
• Cornmeal

1. In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, 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 2
4. and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
5. Bake at 350u0b0 for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.

active dry yeast, water, molasses, butter, rye flour, baking cocoa, caraway seeds, salt, allpurpose, cornmeal

Taken from www.tasteofhome.com/recipes/old-world-rye-bread/ (may not work)