3 c. sifted all-purpose flour
2 pkgs. active dry yeast
1/4 c. cocoa powder
1 tbsp. caraway seed
2 c. water
1/3 c. dark molasses (baking)
1 tbsp. sugar
2 tbsp. butter
1 tbsp. salt
3 to 3 1/2 c. rye flour

In large mixer bowl, combine first 4 ingredients until well blended. In saucepan, combine water, molasses, butter, sugar, and salt; heat until just warm, stirring occasionally to melt butter. Add to dry mixture and beat at low speed with electric mixer 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in rye flour to make soft dough. Turn onto floured surface and knead until smooth, about 5 minutes. Cover and let rest 20 minutes.

Punch down; divide in half and shape each half into round loaf. Put on greased baking sheets or into 2 (8 inch) pie plates and brush surfaces with a little cooking oil. Slash tops of loaves with sharp knife, 3 1/4 inch slits across top of each. Let rise until double, 45-60 minutes. Bake in 400 degrees oven for 25-30 minutes or until done. Remove from pans to wire racks to cool. 2 loaves.