Time 1h Yield 2 large loves Number Of Ingredients 10 Steps:
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. (If using instant yeast just stir the yeast and sugar into the flour). Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth. Add yeast water mixture, stirring to combine (if using active dry yeast). Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,. Spray tops of loaves with cooking spray. Cover with towel and place in warm place till doubled. Preheat oven to 375 degrees F. Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped. Cool on rack before slicing.
Time 3h10m Yield 12 Number Of Ingredients 10 Steps:
Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough. Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly. Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.
Time 3h35m Yield 1 loaf Number Of Ingredients 10 Steps:
Combine molasses, cooled coffee, & yeast; set aside to proof. Combine vegetable oil & brown sugar. Combine rest of dry ingredients. Add proofed yeast mixture to the oil & sugar. Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3. Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size. (Bread making tip - patience is required - do let the bread go through its full rise each time!). Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc). Punch down, and form in to shape needed for vessel you plan to bake in (‘regular loaf’, 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc). Preheat oven to 357* F. Let rise until double in size, again. Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf. Bread is done when internal temperature reaches 195 - 200* F.
Time 2h25m Number Of Ingredients 11 Steps:
Mix 3/4 cup wheat flour, 3/4 cup all-purpose flour, sugar, salt, and yeast in a bowl. Mix in butter and honey. Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes. Add remaining flour until your dough is no longer sticky. Knead in the mixed grains. Knead for about 10 minutes until elastic and smooth. Set dough in a warm spot for about about 60-90 minutes. Divide dough in half and roll each half into a 7 inch x 5 inch rectangle. Roll up tightly starting at the wide side and pinch the seam. Let dough rise until doubled Preheat oven to 375 degrees. Make 3-4 slits in the top of each loaf of bread. Bake for 25-35 minutes. Remove bread and brush each loaf with egg white + water mixture. Place back in the oven and bake for about 10-15 minutes.
Number Of Ingredients 9 Steps:
Grease two 9 x 5-inch loaf pans. Set aside. In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together. In a separate bowl mix the warm water, molasses, and oil together. Add the wet into the dry ingredients until your dough comes together. Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer. Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes. After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans. Cover again and place in a warm place till doubled, roughly 45 minutes. Preheat oven to 375°F (190°C). Bake for about 40 minutes. The dough should sound hollow once tapped on the base. Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.
Time 1h15m Number Of Ingredients 12 Steps:
In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy. Whisk in the honey, brown sugar, egg and molasses. Sift in the remaining dry ingredients and knead 10 min over low speed. Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls. Dredge each roll into some cornmeal and then transfer each roll onto a well-greased pan. Allow dough to proof until doubled in size (approx. 45 min-1 hr in a warm place.) Bake in a pre-heated 380°F oven for 15 minutes.
