Rye Bread

From this recipe.

Ingredients

• 4 1/2 tsp yeast
  
• 2 1/2 c. warm water
• 2/3 c. molasses
• 5 c. bread flour
• 2 c. rye flour
• 2 T. wheat gluten
  
• 1 T. salt
• 1/4 c. vegetable oil
• 1/4 c. cocoa powder

Methodology

1. Mix yeast, water, and molasses. You can pour molasses easier if you rub the cup with a little oil first. Also, make sure the measuring cup is big enough for all the liquid or it will get everywhere and be yuck.
2. Put yeast/water/molasses mixture in a bowl (I used glass) and add salt, oil, cocoa powder, 2 c. rye flour, 2 c. regular flour, and the wheat gluten. Mix it up, it will look like cookie batter.
3. Add more flour, a cup at a time, until it is all added. Towards the end it will look like there's extra flour, so just knead it in, then turn the stuff out and knead for about five more minutes, until it looks like bread dough. You know.
4. Microwave some water for a few minutes, then stick the bread in an oiled bowl, cover it with cling film, and stick it in the microwave. Go edit something for 90 minutes or so.
5. When it has risen, punch it down, divide it in half, and put each half in a loaf pan. Put the pans (covered) back in the microwave to rise another 45 minutes.
6. After about 30 minutes, preheat the oven to 350 degrees. At the 45 minute mark, it should be ready to go. Slash the top of the bread with your knife and stick it in the oven.
7. Bake 40-50 minutes, until it sounds hollow when you tap it.
   

Notes
*Awesome crust.
*If your oven heats unevenly at all you may want to be very careful in judging them both baked at the same time.
*I think I would like to put some toasted seeds (like sunflower seeds) on top of the next one or perhaps oatmeal. Maybe make it with raisins. Something sweet. Anyway this went well with some cherry jam.