MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Rye Bread
 Categories: Breads
      Yield: 2 Loaves
 
      2 tb Dry yeast
      2 c  Warm water
    1/2 ts Sugar or honey
    1/4 c  Blackstrap molasses
      2 tb Honey
           +=AND=+
      2 tb Unsulphured molasses
    1/4 c  Butter; softened
      1 tb Salt
      2 tb Cocoa
      1 tb Caraway seeds; ground
      3 c  (to 4 c) unbleached flour
      3 c  Rye flour; stone-ground
           Cornmeal
 
  In a large mixing bowl, dissolve the yeast in the warm
  water with the sugar or honey. Let sit until bubbly.
  
  Add the blackstrap molasses, maple syrup, butter, salt,
  cocoa, and caraway seeds and beat well.
  
  Add 3 cups of the white flour and beat 2 minutes with
  an electric mixer or at least 200 strokes by hand.
  
  Add the rye flour and mix until the dough leaves the
  sides of the bowl.
  
  Turn the dough out onto a floured board and knead until
  it is smooth and elastic. Sprinkle with a little more
  white flour if it remains too sticky to handle. When it
  becomes elastic, stop kneading even if it remains a
  little clingy to your fingers.
  
  Put the dough in a buttered bowl; turn to coat all
  sides. Cover with a damp towel and let rise until
  doubled in bulk.
  
  Punch the dough down, turn it out onto the board, and
  knead a few times to press out air bubbles. Cut in half,
  cover with the towel, and let rest 10 to 15 minutes.
  
  Shape the dough into two round or oval loaves and put on
  a greased baking sheet that's dusted with cornmeal. You
  may cut a cross or other design in the tops with a sharp
  knife. Brush the tops of the loaves with melted butter,
  cover with the towel, and let rise in a warm place until
  almost doubled in size.
  
  Set the oven @ 375°F/190°C. Bake 35 to 40 minutes, or
  until the bottoms sound hollow when tapped. Cool on a
  rack.
  
  Makes 2 loaves
  
  RECIPE FROM: The Bread Book: A Baker's Almanac
  
  Uncle Dirty Dave's Kitchen
 
MMMMM