Hearty Dark Rye Bread Recipe

*if using self-rising flour omit Decrease salt to 1 Teaspoon.

Dissolve yeast in warm water in large bowl.

Add all-purpose flour, cereal, molasses, cocoa, salt, caraway seed and oil.

Beat on low speed 3 minutes, scraping bowl occasionally.

Stir in enough rye flour to make dough easy to handle.

Turn dough onto lightly floured surface.

Cover and let rest 15 minutes.

Knead about 10 minutes or until smooth and elastic.

Place in greased bowl and turn greased side up.

Cover and let rise in warm place about 1 hour or until double.

(Dough is ready if indentation remains when touched.

) Grease cookie sheet and sprinkle with cornmeal.

Punch down dough and divide in half.

Shape each half into round, slightly flattened loaf.

Place loaves in opposite corners of cookie sheet.

Cover and let rise in warm place 40 to 50 minutes or until double.

Heat oven to 375 degrees.

Bake 30 minutes.

Meanwhile, heat cold water and cornstarch to boiling, stirring constantly.

Brush over loaves.

Bake 10 to 15 minutes longer or until loaves sound hollow when tapped.

Cool on wire racks.

LOAVES (12 SLICES EACH); 120 CALORIES PER SLICE.