Recipe(tried): Super Easy Rye Bread

SUPER EASY RYE BREAD

1 packet active dry yeast or instant yeast
1/2 cup milk
3/4 cup water
1/3 cup molasses (unsulphured)
1 tbsp caraway seeds (optional)
3 tbsp softened butter (unsalted)
1 1/2 tsp salt
1/8 cup cocoa powder (unsweetened)
1 cup rye flour
2 1/2 cups all purpose flour or bread flour

Combine water, milk, and molasses in a microwave proof container and heat in the microwave to between 105 and 115 degrees F.

Stir in yeast to heated water, milk, and molasses mixture and set aside to bloom for at least 5 minutes.

Add flour, rye flour, cocoa powder, salt, and caraway seeds in electric mixer bowl and whisk to combine.

After yeast has bloomed for at least 5 minutes, add the liquid ingredients to the flour mixture, and add the butter. Use the mixing paddle on the electric mixer until ingredients are just combined, then switch to the dough hook and run on medium-low speed for 5-6 minutes. Add more flour one tablespoon at a time if the mixture is too sticky (sticking to the sides of the bowl), or if the mixture is too dry, can add a slight drizzle of vegetable oil.

Empty the mixing bowl on a plate and spray the bowl with cooking spray. Add the dough back to the mixing bowl and cover with plastic wrap. Let rise for about 60 minutes in a warm place.

After the dough has risen, empty the dough out of the bowl and gently press it down, forming it into a log shape to fit into an 8 1/2 x 4 inch or 9 x 5 inch loaf pan. Spray the loaf pan with cooking spray and place the dough into the loaf pan. Cover with a kitchen towel and let rise for 30 minutes. (Alternatively, this can be baked on a baking sheet instead of the loaf pan.)

Meanwhile, preheat oven to 350 degrees F.

When the dough has risen just above the edge of the loaf pan, place it into the oven and allow to bake for 45 minutes (or about 40 minutes if using a baking sheet).

Allow to cool in the pan for 15 minutes, then remove and allow the bread to finish cooling on a wire rack. Enjoy!