Dark Rye Bread

Makes 2 Large Loaves

The Cook and Kitchen Staff are continuing to offer you some of our best
recipes from “Our Daily Bread” collection. Today’s recipe is for a savory
dark rye bread.

If you’ve ever hankered for a hunk of coarse bread to liven up an
oh-so-hum-drum sandwich, we’ve got a recipe for you! Today’s recipe
produces a fantastic dark rye bread that really makes a piece of pastrami
perky, a necessary foundation for a Reuben or a Rachel sandwich, or a
perfect partner for a fish dinner.

In a small mixing bowl, dissolve yeast in one cup of warm water to proof.
In a large mixing bowl, sift white flour and rye flour together until well
combined.

Place remaining warm water, molasses, shortening, salt, and cocoa powder in
separate bowl and mix well. Add yeast mixture and 4 cups of the mixed
flours. Mix until a sponge-like dough forms. Add remaining flour and mix
until all flour is veru well incorporated into the dough.

Turn out the dough onto a well-floured surface and hand knead until the
dough is smooth and silky, about 10 minutes. Place dough in greased bowl
and turn, then cover with a clean towel and leave to rise until doubled in
bulk, usually at least an hour.

Punch dough down and knead until smooth, about 5 minutes. Divide dough into
loaves and place in greased loaf pans, cover, and let rise while oven heats
to 350-F degrees.

Bake loaves in the center of oven until done, about 35 minutes. Remove from
pans and rub tops of loaves with butter (optional).