3 c. flour
2 pkg. dry yeast
1/4 c. cocoa powder
1 tbsp. caraway seed
2 c. water
1/3 c. molasses
2 tbsp. sugar
1 tbsp. salt
3 to 3 1/2 c. rye flour
Cooking oil

In large mixing bowl, stir together the flour, yeast, cocoa and caraway seed. In a saucepan, heat the water, molasses, butter, sugar and salt just till warm, stirring till butter almost melts. Add to dry mixture in mixing bowl. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface; knead till smooth, about 5 minutes. Cover; let rest 20 minutes. Punch dough down; divide in half. Shape each half into a round loaf; place on greased baking sheets or in two greased 8-inch pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise till double, 45 to 60 minutes. Bake in 400 degree oven for 25 minutes to 30 minutes or until done. Remove from pans, cool on racks. Makes 2 loaves.