Dark Rye Pumpernickel Loaves with Molasses, Cocoa and Caraway

What you need

• 400 ml (1 2/3 cups) whole milk, plus a little extra if the dough is stiff
• 1 tbsp active dry yeast
• 1 tsp granulated sugar
• 440 g (3 1/2 cups) bread flour
• 180 g (1 3/4 cups) light rye flour
• 100 g (2/3 cup) fine cornmeal
• 1 1/2 tsp kosher salt
• 20 g (1/4 cup) unsweetened cocoa powder
• 1 tbsp caraway seeds
• 2 tbsp dark brown sugar
• 2 tbsp vegetable oil, plus extra for the bowl and pans
• 80 ml (1/3 cup) molasses, regular, not blackstrap

Method

Restated from the original video

1. 1

   Warm the milk to 43 °C (110 °F), about as warm as a hot bath.

2. 2

   Whisk the milk, yeast and granulated sugar together in a stand mixer bowl. Leave until foamy on top, about 5 min.

3. 3

   Tip in the cornmeal, both flours, the cocoa, caraway and salt. Run the paddle on low until a shaggy dough forms.

4. 4

   Pour in the molasses and oil, scatter over the dark brown sugar and keep mixing on low until no dry flour is left.

5. 5

   Swap to the dough hook and knead on medium for 6-8 min, until the dough pulls away from the bowl and stretches thin without tearing. It should stay a little tacky; if it feels tight, work in more milk 1 tbsp at a time.

6. 6

   Put the dough in an oiled bowl, cover and leave in a warm place until doubled, 30-60 min.

7. 7

   Turn it out and cut it into 2 equal pieces, about 680 g (1 1/2 lb) each. Shape each into a loose ball, cover and rest for 15 min.

8. 8

   Oil two 23 x 13 cm (9 x 5 in) loaf pans.

9. 9

   Roll each ball into a tight log the length of the pan and set it in, seam down.

10. 10

    Cover and leave to rise until the dough reaches the rim of the pans, 30-45 min. Heat the oven to 175 °C (350 °F) while it rises.

11. 11

    Bake for 35-40 min, until the loaves sound hollow when tapped and read 85 °C (185 °F) in the center.

12. 12

    Leave in the pans for 5 min, then turn out onto a rack. Cool completely before slicing so the crumb sets and the crust stays dry.

Imported from girlversusdough.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.