Recipe by Galley Wench
I know there's a couple version out there . . . but this is as close to the real thing you can get! No food coloring here! I bake exclusively with instant yeast, however I've given directions for both. Original recipe is from Gloria Pitzer (queen of copycat) however I've made some minor changes! Time does not include rising time. NOTE: DO NOT USE BLACKSTRAP MOLASSES! I believe a few of the reviewers have used the wrong molasses!
Top Review by walleygirl
My bread was very Heavy and wasn't very dark like the photo. The taste is OK not great. Can anyone tell me what to do different. I did proof the yeast and it was good. So disapointed was looking so forward ago this bread.
- 6 3⁄4 teaspoons active dry yeast (5 teaspoons instant yeast)
- 1⁄2 cup warm water
- 1 tablespoon sugar
- 1 cup warm water
- 1⁄2 cup dark molasses
- 2 tablespoons cocoa
- 1 tablespoon salt
- 2 tablespoons oil
- 2 cups rye flour (8 oz.)
- 2 1⁄2-3 cups all-purpose flour (11.25 - 13.5 oz.)
Directions See How It's Made
- Soften yeast in 1/2 cup warm water.
- Stir in sugar. Let stand 6 minutes or till bubbly.
- (If using instant yeast just stir the yeast and sugar into the flour).
- Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
- Add yeast water mixture, stirring to combine (if using active dry yeast).
- Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
- Knead a few minutes.
- Let rise till doubled in greased bowl.
- Punch down.
- Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
- Spray tops of loaves with cooking spray.
- Cover with towel and place in warm place till doubled.
- Preheat oven to 375 degrees F.
- Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
- Cool on rack before slicing.