Steps
- Measure 1½ cups of water. Cook two-thirds with ½ cup of yellow cornmeal over low heat for about 5 minutes, stirring until thick. Remove from the heat.
- Stir in ¼ cup of molasses, 1 tablespoon of unsalted butter, 1½ teaspoons of salt, and 2 teaspoons of granulated sugar.
- Add 2 teaspoons of caraway seeds and 1 tablespoon of natural unsweetened cocoa powder. Cool to lukewarm. Mix 2½ teaspoons of instant yeast with the remaining water in a stand-mixer bowl.
- Add the cornmeal mixture, 1 cup of plain mashed potatoes, 3 cups of whole rye flour, and 1 cup of whole wheat flour. Knead on medium for 10 minutes.
- Cover in a greased bowl, dust with flour, and rise for about 1 hour, until almost doubled with cracks in the flour. Preheat the oven to 375°F / 190°C.
- Shape with greased hands and place in a greased 8½ × 4½in / 22 × 11cm loaf pan. Dust with flour, slash the top, and bake immediately for 55-65 minutes, until 200°F / 93°C inside. Unmold and cool completely.