2 c. warm water (110-115 degrees)
2 pkgs. active dry yeast
1 tbsp. salt
1/4 c. cocoa
2 c. sifted med. rye flour
3 c. sifted all-purpose flour
1/3 c. molasses
1 tbsp. caraway seeds
1 tbsp. shortening

Dissolve yeast in water. Add molasses, rye flour, cocoa and caraway seed. Beat until smooth. Add salt and shortening, add white flour gradually until the dough cleans the bowl.

Turn out on floured board or canvas. Let rest 10 minutes. Knead until smooth. Place in greased bowl and let rise until doubled. Knead down and let rise again until double. Shape into 2 oblong loaves. Taper ends slightly by gently rolling back and forth.

Place on greased baking sheet sprinkled with cornmeal. When somewhat raised, slash across top with a very sharp knife. When almost doubled, bake at 375 degrees with a small pan of water 35 to 40 minutes. Do not grease crust. Use glaze below.

GLAZE: Cook 1 tablespoons cornstarch in 1 cup of water until clear. When bread is almost half done brush with glaze. Brush again 10 minutes before removing from oven and again when bread is taken from oven.