A delightful rye bread recipe with a touch of cocoa and molasses, perfect for any occasion.
Add the warm water and sour cream to the bread machine pan.
Ensure the water is warm but not hot to activate the yeast properly.
Add the white bread flour, rye flour, caraway seeds, salt, butter, brown sugar, cocoa powder, and molasses to the pan.
Layer the ingredients in the order recommended by your bread machine manufacturer.
Make a small well in the flour and add the fast rise yeast and active dry yeast.
Keep the yeast separate from the salt to ensure proper activation.
Set the bread machine to the regular or rapid rise cycle and start.
Check the dough consistency after a few minutes and adjust with water or flour if needed.
Once the cycle is complete, remove the bread from the machine and let it cool on a wire rack.
Let the bread cool completely before slicing to avoid a gummy texture.
Slice the bread and serve with your favorite spreads or as a side to your meal.
This bread pairs wonderfully with cream cheese or a hearty soup.
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