Hearty Dark Rye Bread
|Active dry yeast||3 Tablespoon|
|Warm water||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Bran cereal||1⁄2 Cup (8 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Caraway seed||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Dark rye flour||2 1⁄2 Cup (40 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Dissolve yeast in warm water in large bowl.
Add all-purpose flour, bran cereal, molasses, cocoa, salt, caraway seed and vegetable oil.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in enough rye flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Cover; let rest 15 minutes.
Knead until smooth and elastic, 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
(Dough is ready if indentation remains when touched.) Sprinkle greased cookie sheet with cornmeal.
Punch down dough; divide into halves.
Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of cookie sheet.
Let rise until double, 40 to 50 minutes.
Heat oven to 375Â°.
Bake 30 minutes.
Mix cold water and cornstarch in saucepan; heat to boiling, stirring constantly.
Brush cornstarch mixture over loaves.
Bake until loaves sound hollow when tapped, about 15 minutes longer.
Cool on wire racks.