The secret ingredient in this type of rye bread is cocoa. The baker adds it to give the loaf a darker and richer look. After the bread is baked, the chocolate's contribution to taste is so slight as to go unnoticed.

3 c. flour
2 pkg. dry yeast
1/4 c. cocoa
1 tbsp. caraway seeds (optional)
2 c. water
1/3 c. molasses
2 tbsp. butter
1 tsp. sugar
1 tsp. salt
3 to 3 1/2 c. rye flour

Combine in large mixer bowl the 3 cups flour, yeast, cocoa and seeds. Heat in a saucepan until warm, 120 degrees, the water, molasses, butter, sugar and salt. Add to dry mixture in mixer bowl, beating at low speed 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in the rye flour by hand.

Turn onto floured surface; knead until 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 8-inch pie plates. Brush surface of loaves with a little oil and slash with sharp knife. Let rise until double, 45-60 minutes. Bake at 400 degrees for 25-30 minutes.