3 c. rye flour, divided
2 pkgs. dry yeast
1 tbsp. sugar
2 c. hot tap water
2 tbsp. vegetable oil
1 1/2 c. whole-wheat flour
1 1/2 c. all-purpose flour, divided
1/4 c. cocoa
1 tbsp. salt
1/3 c. molasses
1 c. raisins

In a large bowl, stir together 1 1/2 cups rye flour, whole-wheat flour, yeast, cocoa, sugar and salt. Add water, molasses and oil; bet until mixture forms a smooth, slightly elastic batter. Add raisins and 1 cup each of the rye and all-purpose flours; beat until mixture forms a soft dough that leaves sides of the bowl clean. Turn out onto a rye-floured board and knead in the remaining all-purpose and rye flours, a little at a time, until dough is smooth and elastic. Invert a bowl over dough; let rest 1/2 hour.

Divide dough in half; shape each half into a round or long loaf. Place on a greased baking sheet, brush lightly with oil and cover loosely with plastic wrap. Set in a cool place to rise 2 to 3 hours or in refrigerator to rise overnight. Before baking, lightly slash tops of loaves with a razor or sharp knife. Bake at 400 degrees for 30 to 40 minutes, until bottom sound hollow when tapped. This non- sweet bread is a favorite in Scandinavia.