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Caraway Rye Bread

Slice this loaf as part of a deli-style sandwich or enjoy a piece toasted and spread with cream cheese.

Yield 2 round loaves

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In stand mixer bowl, dissolve sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy. Whisk in milk, molasses, oil, vinegar and salt.
Using paddle attachment, gradually beat in cocoa, caraway seeds and 2 cups bread flour on low speed until smooth.
Switch to dough hook. Gradually stir in rye flour and enough remaining bread flour to make soft dough. Knead until smooth and elastic, about 7-10 minutes.
(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 to 1 1/2 hour.
Punch down dough; turn out onto lightly floured surface. Knead into ball. Divide dough in half; form each portion into round ball. Place on lightly greased or parchment paper lined baking sheet and flatten slightly. Cover and let rise in warm draft-free place for about 1 hour or until doubled in size.
Preheat oven to 400°F.
Dust with bread flour. Cut 3 parallel slashes about ¼-inch deep across the top of each loaf; then cut 3 additional slashes in the opposite direction.
Bake in center of oven for about 30-35 minutes or until loaves sound hollow when tapped on bottom. Remove from pans; let cool on rack.

The onion flakes are optional, and can be used as a topping on the loaves. If desired, sprinkle on after slashing the loaves.

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