Recipe Index

Ingredients

• 1 cup warm milk (about 104°F)
• 2 tbsp brown sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup molasses
• 1/4 cup butter, softened
• 1 1/2 cups bread flour, plus extra for kneading
• 1 cup dark rye flour
• 1/4 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp salt

Method

1. Stir the brown sugar into the warm milk, sprinkle over the yeast and leave for 5-10 minutes until foamy.
2. Whisk in the molasses and softened butter.
3. In a large bowl combine the bread flour, rye flour, whole wheat flour, cocoa powder and salt. Pour in the yeast mixture and mix to a shaggy dough.
4. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic; the dough will be slightly sticky from the rye.
5. Place in a greased bowl, cover and leave to rise in a warm place for about 1 hour until doubled.
6. Shape the dough into a loaf and place in a greased 9 x 5 in loaf pan. Cover and rise again for 30-40 minutes until puffy.
7. Heat the oven to 350°F and bake for 35-40 minutes until the loaf sounds hollow when tapped and the internal temperature reaches about 194°F.
8. Turn out and cool completely on a wire rack before slicing.

Prep: 20 min · Cook: 40 min · Total: 150 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data