Molasses Rye Bread

• 2-1/2 Tablespoons Instant Yeast
• 2 Tablespoons Baking Cocoa
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Kosher Salt
• 2 cups Rye Flour
• 1-1/2 cup Warm Water
• 1/3 cups Dark Molasses
• 2 Tablespoons Canola Oil
• 3 cups All-purpose Flour
• 1/3 cups Wheat Germ
• 1/4 cups Butter, Melted

1. In a large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour.
2. In a glass measuring cup, combine warm water, molasses, and oil. Mix into the rye flour mixture. Add enough all-purpose flour to make a smooth dough that is no longer sticky.
3. Knead dough for 4-5 minutes. Place dough in greased bowl and cover. Allow to rise in warm place until double, about 1 hour.
4. Punch down dough and divide in half. Roll each into a torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ. Sprinkle 1 teaspoon wheat germ on top of each loaf. Let rise in warm place until double, about 30 minutes.
5. Bake in preheated 375u0b0F oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter.
6. Makes 2 loaves.

yeast, baking cocoa, brown sugar, kosher salt, rye flour, water, molasses, canola oil, allpurpose, cups wheat germ, ubc

Taken from tastykitchen.com/recipes/breads/molasses-rye-bread/ (may not work)