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I sometimes stir in a cup each of raisins and walnuts. \u2014Perlene Hoekema, Lynden, Washington","recipeIngredient":["2 packages (1\/4 ounce each) active dry yeast","1-1\/2 cups warm water (110° to 115°)","1\/2 cup molasses","6 tablespoons butter, softened","2 cups rye flour","1\/4 cup baking cocoa","2 tablespoons caraway seeds","2 teaspoons salt","3-1\/2 to 4 cups all-purpose flour","Cornmeal"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough."},{"@type":"HowToStep","text":"Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1\/2 hours."},{"@type":"HowToStep","text":"Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour."},{"@type":"HowToStep","text":"Bake at 350\u00b0 until bread sounds hollow when tapped, 35-40 minutes. Remove from pans to wire racks to cool."}],"recipeYield":"2 loaves (12 pieces each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 146 calories","fatContent":"3g fat (2g saturated fat)","cholesterolContent":"8mg cholesterol","sodiumContent":"229mg sodium","carbohydrateContent":"26g carbohydrate (5g sugars","fiberContent":"2g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":1,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, German","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"krysfielder"},"reviewBody":"The only thing we did different was to bake this in a loaf pan, so we could get more uniform sized slices for sandwiches. I made it with my two younger children as part of our homeschool lesson for Russia. The bread had a wonderful flavor and texture. It rose very slowly, I needed additional time for each rise. We really enjoyed it, much more than any store bought rye I have ever had. I do wish I had sprinkled some oats or additional cornmeal on top and slashed it before baking so it woud be a prettier presentation. I will next time!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"15222","romance_copy_dek":"Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. 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