Dark Rye Bread (Makes 2 loaves)

3 cups flour
1/4 cup unsweetened cocoa powder
2 packages active dry yeast
1 tablespoon caraway seed
2 cups water
1/2 cup molasses
2 tablespoons butter or margarine, softened
1 tablespoon sugar
1 tablespoon salt
3 to 3 and 1/2 cups rye flour

1. In large mixing bowl, combine flour, cocoa, yeast and     caraway seeds.

2. In medium saucepan, heat water, molasses, butter, sugar     and salt until warm (115-120 degrees).

3. Add the heated liquid to flour mixture. Beat on low     speed of electric mixer for 1/2 minutes, scraping sides of     bowl

4. Beat mixture with electric mixer on high speed for 3     minutes.

5. By hand, stir in enough rye flour to make a soft dough.

6. Turn dough out onto floured surface. Knead until     smooth.

7. Put dough in large greased bowl. Cover with oiled     plastic wrap.

8. Let rise in warm draft-free place until double in bulk.

9. Punch down dough, divide dough in half. Shape into     two round loaves.

10. Place loaves on opposite corners of a large greased or       parchment-lined baking sheet.

11. Cover with oiled plastic wrap. Let rise in warm place       until double.

12. Bake in preheated 375 degree oven 40-45 minutes,      until loaves sound hollow when tapped. Cool on wire      rack.