Medium Dark Rye Bread

Adapted from a recipe from thestayathomechef

We lived in Germany for many years and one of the things I miss the most is the amazing selection of speciality breads we used to have. Rye bread is definitely one of my favorites and if you have never tried it, you are missing out!
I am starting with a darker rye, but you can have all sorts of different ones, some lighter and some much more dense. All of them delicious.
Give them a go, you will never buy it again.
Happy Baking

2 cups warm water
4 cups bakers flour
1 cup rye flour
1 tablespoon dried yeast
2 tablespoons molasses
1 tablespoon salt
4 tablespoons unsweetened cocoa powder
1/4 teaspoon cornstarch
1/4 cup hot water

Preheat the oven to 230°C
Lightly dust your baking tray with rice flour (this will be for the bread to sit on)
In a stand mixer, add the warm water, yeast, molasses, salt,cocoa powder and rye flour. Mix on low speed to combine.
Add 3 cups of the bakers flour and continue kneading until combined. Now add the last cup a 1/4 at a time until the dough becomes elastic and pulls away from the sides of the bowl.
Place the dough in a lightly greased bowl, cover with oiled cling wrap to prevent it sticking and leave to rise for 90 minutes in a warm place .
Once risen, cut in two equal pieces and gently pull from the middle to the underneath to form the ball shape, this takes about 30 seconds. Repeat with the other half.
Place on to the prepared tray and again lightly cover with oiled cling wrap and leave to rise for 40 minutes.
Mix the cornstarch and water together and microwave for 35 seconds.
Brush the tops of each loaf with the cornstarch/water mix and then make 3 cuts on each with a sharp knife.
Bake for 30 minutes.

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