Ingredients
2 tablespoon yeast
2 cup lukewarm water
3/4 c molasses
2 teaspoon salt
4 tablespoons olive oil
2 eggs
1/4 c vital wheat gluten
2/3 cup cornmeal
4 tablespoons cocoa powder
2 cup rye flour
4 - 5 cups whole wheat pastry flour (or 50/50 all-purpose and reg whole wheat)
Directions
Stir yeast and molasses into water in a medium mixing bowl until dissolved and allow mixture to sit for about 5 minutes until bubbly. Mix in salt, oil, cornmeal, eggs, vital wheat gluten and cocoa powder. Add rye flour, then whole wheat flour and stir until combined. Allow dough to rest for about 10 minutes to let the flours absorb some the liquid.
Turn out onto to a lightly floured surface and knead for about 5 minutes, adding more flour if needed so that it does not stick to your fingers. Place dough into a greased bowl and cover with a damp towel then place in a warm spot to rise until doubled in size, 1 to 2 hours because of the heavier flour.
Grease two loaf pans and roll dough out into a roughly shaped log. Cut the log in half and form into two equal sized logs the length of the pans. Place dough into pan and allow to rise for about 30 minutes, then preheat oven to 375 degrees F and let the loaf finish rising while oven heats.
Bake for 25 to 35 minutes or until hollow sounding when knocked. Remove and cool for at least 10 minutes before serving.
Prep Time: 2 hours, 20 minutes
Cook Time: 40 minutes
Total Time: 3 hours
Note: Increase molasses to add some sweetness
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