For light rye dough,
whisk sugar and yeast into the warm water to dissolve. Allow to stand 5
minutes, until bubbly. In a large bowl, combine 1-1/2 cups bread flour, 1 cup
rye flour and salt with a whisk. Stir in yeast mixture, oil and molasses until
soft dough forms. Transfer to a lightly
floured surface and knead by hand for 10 minutes, adding just enough remaining
bread flour to make smooth and elastic soft dough. Spray a large bowl with
nonstick spray, place dough in prepared bowl and allow to rise at room
temperature for 1-1/2 hours or until doubled. Immediately repeat this process
to make the dark rye dough, this time adding cocoa to the flours mix; allow to
rise at the same time the light rye dough is rising.
Spray two loaf pans
with nonstick spray. Punch down dark and light doughs and divide each into four
equal pieces to make eight total portions (four light and four dark).
a lightly floured surface, roll out two of the light rye portions and two of
the dark rye portions into four 18x8-inch rectangles. Stack the rectangles on
top of one another, alternating colors (light then dark, then light again and
dark again). Press the rectangles slightly to make them adhere to one another.
Starting with the short end, tightly roll up the dough into a loaf and pinch
the seam to seal. Transfer to a prepared loaf pan, placing seam side down in
Repeat process for
the second set of dough quarters.
Cover both pans
loosely with plastic wrap and let rise at room temperature until doubled in
size, about 1-1/2 hours.
Preheat oven to 350°F
and bake bread 40-45 minutes or until loaf tops turn golden brown. Upon
removing loaves from oven, brush the tops with butter if desired and cool 10
minutes in pans, then transfer to a cooling rack to complete cooling.
TIP: A mixer with
dough hook may be used to knead the dough.
Kneading by machine should be done for 5 minutes.
Two 1-1/2 lb. loaves.
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