Dark Rye Bread

Ingredients

1 1/2 tablespoon active dry yeast
473.18 ml water (lukewarm)
3 tablespoon molasses
21.5 grams cocoa powder (unsweetened)
1 1/2 teaspoon salt
2 tablespoon caraway seeds
2 tablespoon vegetable oil
153 grams rye flour
375 grams all-purpose flour
2 tablespoon cornmeal (for dusting)

My method:

Fling the ingredients into the bread machine for dough cycle.
Prepare your pan, grease, line with parchment paper and dust with corn meal.
After finishing the cycle, form into a ball and place on your baking stone or greased pan. I’m using a sour dough stone baker to make the bread crispy.
After raising on the stone, dust with a bit of flour and make a couple of slashes on the surface.

Bake at 425 F covered for 20 minutes, removing the cover, then reduce heat to 375F for another 25 minutes. I like to use my instant thermometer to verify it is done reaching 195-200F internal temperature.

Borrowed from: Dark Rye Bread – Jo Cooks