2½ cup warm water warm to the touch, not hot
2/3 cup molasses
2 tablespoons caraway seed
2 tablespoons dried minced onion
1½ teaspoons dried dill weed
2 teaspoons cocoa powder
1½ tablespoon kosher salt
¼ cup olive oil plus additional for oiling the bowl
2 cups rye flour
5 cups bread flour plus additional for dusting
cornmeal for baking sheet
In a small bowl, dissolve the yeast in the warm water and molasses. Allow the yeast mixture to sit for 5 minutes to get foamy. Transfer the yeast mixture to the bowl of a stand mixer and add the caraway, minced onion, dill weed, cocoa powder, and salt. Whisk to combine. Use a wooden spoon to stir in the rye flour. Add the bowl to the stand mixer and use the dough hook to add the bread flour, one cup at a time, until all is fully incorporated into the dough. Knead for 5-7 minutes. *Note - if kneading by hand, switch from the wooden spoon to hand kneading once the dough gets too stiff for the spoon. Continue kneading until the dough is smooth and elastic. Add the dough to an oiled bowl and cover the bowl with plastic wrap. Allow the dough to rise until doubled in a warm, draft-free place for 90 minutes. Turn the doubled dough out onto the counter and divide evenly in half. Shape the halves into ovals and place them on a baking sheet lined with parchment paper that has been lightly sprinkled with cornmeal. Allow the loaves to rise again until doubled, in a warm draft-free place for 60 minutes. Dust the tops of the loaves with additional flour, and then score each one a few times on the top (to allow for expansion so the bread doesn't split), before baking. Preheat oven to 350 degrees. Bake the loaves in a preheated oven for 50 - 60 minutes, or until the loaves sound hollow when tapped. Allow the bread to cool completely on a baking rack until sliced.