Dark Delicatessen Rye Bread
|Sugar||1⁄2 Cup (8 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Solid shortening/Butter||2 Tablespoon|
|Active dry yeast||3⁄4 Ounce (3 Packages)|
|Warm water||2 Cup (32 tbs) (About 110 F)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Caraway seed||2 Tablespoon|
|All-purpose flour||3 1⁄2 Cup (56 tbs) (Approximately, Unsifted)|
|Rye flour||2 Cup (32 tbs) (Unsifted)|
|Yellow cornmeal||2 Tablespoon|
Pour sugar into a heavy 10-inch frying pan.
Place over medium-high heat until sugar is melted; stir constantly with a fork.
Continue to cook until sugar smokes and is very dark (about 2 1/2 minutes).
When all the sugar is black, add boiling water and continue to cook, stirring constantly, until all sugar is dissolved and liquid is reduced to 1/2 cup.
Remove from heat and stir in shortening; let cool.
In a large bowl, dissolve yeast in water.
Add cooled caramel liquid, cocoa, salt, caraway seed, and 2 cups of the all-purpose flour.
Beat until smooth.
Add rye flour and beat for at least 5 minutes.
Work in 1 more cup all-purpose flour to make a stiff dough.
Turn dough out onto a floured board, cover, and let rest for 10 minutes.
Then knead until dough is elastic and just tacky to the touch (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Punch down dough, knead briefly on a lightly floured board to release air, and divide in half.
Shape each half into a ball, flatten slightly, and place on a baking sheet (or place both loaves 3 to 4 inches apart on a single larger sheet).
Cover and let rise until almost doubled (about 1 hour and 15 minutes).
Bake in a 375° oven for 35 minutes or until bread sounds hollow when tapped.
Let cool on rack.