Molasses Dark Bread

1. 1

   Activate the yeast

   • a.In a small bowl, combine the warm water and active dry yeast. Stir gently and let it stand for 5-10 minutes until the mixture is foamy and bubbly.
2. 2

   Mix the dough ingredients

   • a.In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, and salt. Add the foamy yeast mixture, molasses, and melted butter to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
3. 3

   Knead the dough

   • a.Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by hand, or 6-8 minutes with a stand mixer, until the dough is smooth and elastic. The dough will be slightly sticky.
4. 4

   Let the dough rise (First Rise)

   • a.Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
5. 5

   Shape the loaf and let it proof (Second Rise)

   • a.Gently punch down the risen dough to release the air. On a lightly floured surface, shape the dough into a 9-inch log. Place the log seam-side down in a greased 9x5 inch loaf pan. Cover loosely and let it rise for another 30-45 minutes, until the dough has risen about 1 inch above the rim of the pan.
6. 6

   Preheat the oven

   • a.While the loaf is proofing, preheat your oven to 375°F (190°C).
7. 7

   Bake the bread

   • a.Place the loaf pan in the preheated oven. Bake for 35-40 minutes. The top should be dark and firm, and the loaf should sound hollow when tapped on the bottom. For accuracy, an instant-read thermometer inserted into the center should read 190°F (88°C).
8. 8

   Cool the bread

   • a.Remove the bread from the oven and let it cool in the pan for 10 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the inside from becoming gummy.

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