Pumpernickel Rye Bread

 This recipe is wholesome and hearty. It's excellent with soup. This bread is best on the day of, in my opinion.

Pumpernickel Rye Bread

2 tablespoons active dry yeast

¼ cup dark molasses

¼ cup butter

¼ cup cider vinegar

¼ cup chocolate chips

2 tbsps sugar

1 cup white or wheat flour

3 cups rye flour

3 tablespoons unsweetened cocoa powder

1 tablespoons caraway seeds

1 tablespoon salt

2 ½ to 3 cups white flour

Sunflower oil

cornmeal

1 egg, beaten

In a bowl, dissolve yeast in 1/2 cup warm water (90° to 105°). Sit for 10 minutes. 

In a small saucepan over medium-low heat, combine molasses, butter, vinegar, chocolate chips, and sugar. Cook until butter and chocolate are melted. Add 2 cups of water to the saucepan and whisk. Set aside.

In the bowl of a stand mixer, combine white flour, rye flour, cocoa powder, caraway seeds, and salt. Attach dough hook and, with mixer on low, mix in yeast and molasses mixtures. Add 1 1/2 cups white flour and mix to combine. Add more white flour, 1/4 cup at a time, until dough pulls away from the inside of bowl. Knead (with mixer on low) until smooth and elastic, adding more flour as necessary to keep dough from sticking too much. When ready, the dough should feel a bit like an earlobe when you pinch it.

Put dough in a large, oiled bowl. Cover loosely with a clean towel or plastic wrap and let rise until doubled in bulk, about 1 hour. Grease a large baking sheet and sprinkle with cornmeal. Divide dough in two equal pieces. Shape into oval loaves. Cover and let rise for an hour. Preheat oven to 350°. Brush loaves with egg and cut three  1/2-in.-deep slashes on the tops. Bake 55 minutes and cool completely on wire racks before cutting.