Ingredients:

  • 1 ½ cups (360 ml) warm water
  • 1 tablespoon (12g) active dry yeast
  • 1 tablespoon (14g) sugar
  • 2 cups (250g) whole rye flour
  • 1 ¼ cups (150g) bread flour
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30g) unsweetened cocoa powder
  • 1 tablespoon (15ml) molasses
  • 1 tablespoon (15ml) vegetable oil

Instructions:

  1. In a bowl, combine a portion of the warm water and all the rye flour. Stir until fully mixed and let it sit overnight, covered.
  2. Dissolve yeast and sugar in the remaining warm water; let sit for 5 minutes until frothy. Add the soaked rye mixture to the yeast mixture.
  3. Incorporate bread flour, salt, cocoa powder, molasses, and oil. Mix until just combined.
  4. Lightly flour a work surface and knead the dough for 5-7 minutes until it becomes smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-2 hours or until doubled in size.
  6. Punch down the dough gently and shape it into a loaf. Place it in the greased loaf pan. Cover and allow to rise for another 30-60 minutes until puffy.
  7. Preheat the oven to 350°F (175°C) during the second rise. Bake for 45-50 minutes, checking for a hollow sound when tapping the bottom of the loaf.
  8. Remove from the oven and cool in the pan for 10 minutes before transferring to a cooling rack.