2 pkgs. yeast
1 1/2 c. warm water
1 tbsp. sugar
1/2 c. molasses
1 1/2 - 2 tsp. salt
3 1/2 - 4 c. all purpose flour
2 tbsp. caraway seeds
1 egg
1 tbsp. oil
2 c. rye flour
1/4 c. cocoa

Soak yeast in warm water a few minutes. Add sugar. Let stand several minutes, then add molasses, egg, salt, caraway seeds and oil. Beat in rye flour, cocoa and 1 cup all-purpose flour. Add enough of the remaining flour to make a soft dough. Turn onto a lightly floured board. Knead thoroughly, adding flour until dough becomes smooth and no longer sticky. (This usually takes about 10 minutes.) Place in greased bowl. Grease top of dough and let rise in warm place until double in bulk (about 1 to 1 1/2 hours). Shape into 2 loaves.

Place loaves in greased bread pans, or if you prefer a round loaf, place in a casserole dish or a cake pan. Let rise again until double (about 45 minutes). Bake in a preheated 375 degree oven for 20 to 25 minutes. Remove from pans immediately, let cool and enjoy a very flavorful bread.