Molasses Rye Bread

Here's a hearty bread to serve with steaks, salads, or soups. Sweet, dark, and rich. Yum.

2 1/2 tablespoons instant yeast
2 tablespoons baking cocoa
2 tablespoons brown sugar
1 tablespoon kosher salt
2 cups rye flour
2 1/2-3 cups all-purpose flour
1 1/2 cups warm water
1/3 cup dark molasses
2 tablespoons canola oil
1/3 cup wheat germ
1/4 cup melted butter

In large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour. In glass measuring cup, combine warm water, molasses, and oil. Mix into flour ingredients. Add
enough all-purpose flour to make a smooth dough that is no longer sticky. Knead dough for 4-5 minutes. Place dough in greased bowl and cover. Allow to rise in warm place until double, about 1 hour. Punch down dough and divide in half. Roll each into torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ. Sprinkle 1 teaspoon wheat germ on top of each loaf. Let rise in warm place until double, about 30 minutes. Bake in preheated 375 degree oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter. Makes 2 loaves.
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