You can bake a crusty loaf of Old World black bread or make a basketful of raisin-studded rolls from this versatile recipe.

2 pkgs. active dry yeast
1 1/2 c. warm water
1/2 c. dark molasses
3 c. rye flour
1/3 c. cocoa
2 tbsp. caraway seeds
2-3 tbsp. yellow corn meal
1/4 c. shortening
1 tsp. salt
2-2 1/2 c. all-purpose flour
1/2 c. dark seedless raisins (optional)
Additional caraway seed (optional)

In a large bowl, dissolve yeast in warm water. Stir in molasses and let mixture sit until foamy - about 10 minutes.

Add rye flour, cocoa, caraway seeds, shortening and salt to yeast mixture. Beat with a wooden spoon until smooth. Stir in enough all-purpose flour to make dough easy to handle. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, 5-10 minutes. Knead in raisins, if desired.

Place dough in a greased bowl, turning once to grease top. Cover with a clean cloth and place in a warm location until doubled in volume - about 20 minutes.

Grease a baking sheet; sprinkle with corn meal. Punch down dough. Shape dough into 1 large or 2 medium-sized loaves, or 12 rolls. Score tops of loaves with a knife or tines of a fork; sprinkle with additional caraway seeds, if desired. Let rise again in a warm place for 40 minutes.

Heat oven to 375 degrees. Bake until breads sound hollow when gently tapped - about 30-35 minutes for loaves; 15-20 minutes for rolls. Remove from baking sheet and cool on wire rack.