2 pkg. dry yeast
1 c. each rye flour and whole wheat flour
1 tbsp. instant coffee powder
About 1 c. all - purpose flour
1-1/4 c. warm water
1/4 c. dark molasses
2 tbsp. unsweetened cocoa
1/2 tsp. salt

Soften yeast in warm water about 5 minutes. Add rye and whole wheat flours, molasses, cocoa, coffee powder and salt. With mixer, beat dough until flour is moistened. Then mix in 1 cup all - purpose flour. Beat at medium speed until dough is stretchy and pulls cleanly from bowl. Knead for about 3 minutes or use dough hook. If needed, add more all - purpose flour, 1 tablespoon at a time. Place dough in an oiled bowl, turn to grease top. Cover bowl and let rise until double. Punch dough down. On 12 x 15 inch baking sheet sprinkle corn meal in the center. Form dough into a ball. Place on cornmeal and press to form a 6 inch round. Cover with a clean towel. When double in size, bake at 350 degrees about 30 minutes.