2 tbsp. yeast
2 c. warm water
1/2 c. molasses
1/4 c. oil
1 tsp. salt
1/4 c. cocoa
2 c. rye flour
5 to 6 c. white flour

Soften yeast in warm water with molasses added. When mixture bubbles, add oil, salt and cocoa. Blend well and add rye flour. Mix well and gradually add white flour to form a stiff dough. Turn out onto a floured surface and knead until elastic. Let dough rise in a large oiled bowl until doubled in bulk - about 1 hour. Turn out and shape into two loaves. Place in greased pans and let rise about 25 minutes. Bake in a preheated 350 degree oven for 25 to 40 minutes, or until loaves sound hollow when tapped. When bread has baked 15 minutes, as egg wash may be applied to make crust shiny.