A dark rye bread. Good with beer and cheddar cheese!

In bosch mixer combine:
52 oz warm water
8 oz starter
6 oz molasses
2 oz unsweetened cocoa powder
16 oz whole grain rye flour
60 oz white artisan bread flour
2 T salt

Mix until a thick, dense, shaggy dough forms.
Rest 1 hour.

Work in:
4 oz sunflower oil
and 1 t yeast, optional

Knead until a smooth dough forms and the oil is worked in.

Turn out onto moist counter and stretch and fold until the dough is springy. It will remain sticky. Rest and fold as necessary.

Rise in 2 gal jar until doubled. Could be 4-6 hours.

Divide into 4 loaves - 36 oz each loaf.
Fold and tuck into tight rounds. Rise in dry floured cloth lined bowls 1 1/2 - 2 hours minutes until puffy.
OR divide into 6 loaves - 24 oz each loaf - rise in cereal bowls.

Turn out onto parchment squares and place on one large 2/3 size baking sheet. Spray well with water, wait 5 min and spray again. Score and bake with steam at convection bake 400* 40-50 minutes.

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