Dark Rye Bread
In a big bowl, mix:
2 tsp active dry yeast
2 cups warm water
leave until it gets foamy ( 10-20 minutes).
Add 2 tsp salt.
To make it brown in colour:
Add 2 heaping tbsps of cocoa powder
Add ¼ cup of dark molasses ( or a bit more)
Add 2 cups of white flour, mix.
Add approx 2 cups of dark rye flour and mix until a dough forms.
I don’t make it too wet.
After the first rise.
Place in greased bowl, cover with wet towel. Allow to rise for an hour or so, until doubled.
Punch down the dough, divide in two. Knead each half for a minute or so, then form a ball out of each. Place on a greased baking pan, separated, with seams on the bottom. Cover with a wet towel and let them rise again for an hour.
Get ready to bake
After the hour has passed, preheat the oven to 370 degrees ( I use a convection oven). The key here is that the oven shouldn’t be as hot as what you’d use for a regular bread. (Something in the molasses or cocoa will make the crust burn early at normal heat, hence the reduced heat.)
Put a pan of water into the oven on the lowest shelf. ( this improves the crust)
Just before putting the bread in, take a serated knife and slash the top of the bread in a cross. If you like, you can also brush the top with oil or egg white, then sprinkle some rye flakes on top.
Place in oven and bake for 20 minutes, or until some of the edges start to just turn dark brown.
Voila, dark rye bread. Enjoy!
Use 1.5 cups of sourdough starter and 1 cup warm water, instead of the water and yeast combo above. The rest is the same. Might have to add a bit more flour.