I know there's a couple version out there . . . but this is as close to the real thing you can get! No food coloring here! I bake exclusively with instant yeast, however I've given directions for both. Original recipe is from Gloria Pitzer (queen of copycat) however I've made some minor changes! Time does not include rising time. NOTE: DO NOT USE BLACKSTRAP MOLASSES! I believe a few of the reviewers have used the wrong molasses!

Ingredients

teaspoons active dry yeast (5 teaspoons instant yeast)↗6 3⁄4 teaspoons
cup warm water1⁄2 cup
tablespoon sugar↗1 tablespoon
cup warm water1 cup
cup dark molasses↗1⁄2 cup
tablespoons cocoa↗2 tablespoons
tablespoon salt↗1 tablespoon
tablespoons oil2 tablespoons
cups rye flour (8 oz.)↗2 cups
cups all-purpose flour (11.25 - 13.5 oz.)↗2 1⁄2 - 3 cups

Step-by-step instructions

1
Soften yeast in 1/2 cup warm water.
2
Stir in sugar. Let stand 6 minutes or till bubbly.
3
(If using instant yeast just stir the yeast and sugar into the flour).
4
Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
5
Add yeast water mixture, stirring to combine (if using active dry yeast).
6
Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
7
Knead a few minutes.
8
Let rise till doubled in greased bowl.
9
Punch down.
10
Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
11
Spray tops of loaves with cooking spray.
12
Cover with towel and place in warm place till doubled.
13
Preheat oven to 375 degrees F.
14
Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
15
Cool on rack before slicing.

Source: food.com

Original recipe ↗

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