2 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
3 cups rye flour
1 1/2 -2 cups bread flour/plain flour
1/2 cup cornmeal (semolina)
Soften yeast in 1/2 cup warm water.
Stir in the sugar and let stand until frothy and bubbly.
In large mixing bowl combine the yeast/water with 1 cup warm water with molasses, salt, oil and rye flour. Mix in the plain (bread) flour until the dough is smooth and elastic.
Knead the dough and then let it rise in a covered greased bowl until it’s doubled in size.
Punch the dough down and shape into 2 large round loaves or 6-8 small rolls.
Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
Let loaves rise in a warm place until doubled.
Bake loaves at 190C (375F) for about 30 minutes (20 minutes for small rolls) The crust will make a hollow sound when tapped lightly.
Serve warm with plenty of butter.
Cook’s notes: my recipe is the combination of a few different recipes from food.com and a clone recipe for Outback Steakhouse’s bread. I would have used the recipes I found exactly but I only had a cup and a half of plain flour to add to the bag of dark rye flour I bought from Caudwell’s mill. I’ve not strayed too far from the recipes other than I used Billington’s natural molasses sugar (a very dark brown sugar as I had no molasses).
I’ve heard that the bread will freeze very well but we ate it all up before there was a chance to freeze it.