MOLASSES BREAD

INGREDIENTS:

2 1/2 cups warm water
1 1/2 tablespoons instant yeast
1/3 cup molasses
2 tablespoons unsweetened, natural cocoa powder
3 tablespoons oil
1/3 cup honey
2 teaspoons salt
3 tablespoons vital wheat gluten
3 cups Rye flour
3-4 cups all-purpose flour
2 tablespoons butter, melted
Old-fashioned oats for sprinkling

Instructions

In the bowl of a bread mixer (or in a large mixing bowl if making by hand), combine the water, yeast, molasses, cocoa powder, oil, honey, salt, gluten, and mix. Then start adding the flour. Begin with the 2 cups of rye flour. Mix until combined.
With the mixer running, slowly start adding the white flour gradually until the dough pulls away from the sides of the bowl. It might take more or less of the white flour. The amount of flour will change depending on humidity in the air and the flour you are using etc. Knead for 5-7 minutes (about 10-15 if kneading by hand). The dough should be soft and should not stick to your fingers. Be careful not to use too much flour though or your bread will not turn out as light and fluffy.
Place the dough into a large bowl lightly sprayed with cooking spray, also spray the top of the dough, and cover with plastic wrap, and let rise until doubled in size, about 1-2 hours.
Punch down the dough and divide into two equal pieces. Form into tight oval loaves and place on parchment-lined or lightly greased baking sheets. Spray the top of the loaves again with cooking spray, then cover with plastic wrap or a light towel and let rise until doubled in size. Right before baking, using a very sharp razor, knife or bread-slashing lame cut two or three deep slashes in the top of each loaf.
Preheat the oven to 375 degrees F. Bake the loaves for 25 minutes. Remove from the oven and lightly brush with melted butter. Sprinkle with the oats and bake for another 5-7 minutes.

KEEP SMILING!