3 1/2 c. rye flour
1/2 c. unsweetened cocoa
1/4 c. sugar
3 tbsp. caraway seed
2 pkg. active dry yeast
1 tbsp. instant coffee
2 tsp. salt
2 1/2 c. hot water
1/4 c. vinegar
1/4 c. dark molasses
1/4 c. vegetable oil
3 1/2 to 4 1/2 c. all-purpose flour

Thoroughly mix rye flour, cocoa, sugar, caraway, yeast, coffee, and salt in a large mixing bowl. Stir in water, vinegar, molasses, and oil; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes.

Place in an oiled bowl; turn to oil top of dough. Cover; let rise in warm place until doubled, about 1 hour. Punch dough down. Divide in half; shape each half into a ball and place in center of 2 greased 8-inch round cake pans. Cover; let rise until doubled, about 1 hour. Bake at 350 degrees for 40-45 minutes, or until done.