3 cups flour (1/2 white, 1/2 whole wheat)
2 pkg. active dry yeast
1/4 cup cocoa powder
1 tbsp. caraway seeds (optional)
2 cups water
1/3 cup molasses
2 tbsp. butter
1 tbsp. sugar
1 tbsp. kosher salt
3 - 3 1/2 cups rye flour

Combine wheat flours, yeast, cocoa, and caraway seeds; stir well.

Heat water, molasses, butter, salt, and sugar until just warm, stirring to melt butter.

Add to dry mixture - beat with paddle attachment of mixer) for 1/2 minute, scraping side of bowl constantly.

Knead until smooth and elastic, about 5 minutes. By hand stir in enough rye flour to make soft dough. Knead on floured surface until smooth (about 5 minutes).

Cover, let rest 20 minutes. Punch down, divide dough in half. Shape each into round loaf; place on greased baking sheets or into two 8 inch pie plates. Brush surface with vegetable oil.

Slash tops of loaves using a sharp knife or razor blade. Let rise until double.

Bake at 400°F for 25-30 minutes, or until done. Remove to wire rack and cool.

Makes 2 loaves.