3 1/2 c. mild rye flour
3 c. unbleached white flour
1/4 c. cocoa
2 pkg. active dry yeast
1 tbsp. caraway seeds
2 tsp. salt
1/2 c. honey
2 tbsp. butter
Safflower oil

Place white flour, cocoa, yeast, caraway seed and salt in a large bowl. Stir to mix. Place 2 cups water, honey and butter in a saucepan and heat until liquids are very warm. Add to dry ingredients and mix until moistened then beat very hard for 3 minutes. Stir in rye flour enough to make a soft dough.

Knead 8-10 minutes. Cover and let rest 20 minutes. Roll out and shape to fit 2 greased loaf pans. Brush tops lightly with oil, cover and let rise for 1 hour. Bake at 400 degrees for 25 minutes.