In large mixer bowl, combine all-purpose flour, yeast, cocoa and caraway seed
until well blended.
In a saucepan, combine water, molasses, butter, sugar and salt. Heat until just
warm, stirring occasionally. Add to dry mixture. Beat at low speed with electric
mixer for 1/2 minute, scraping sides of bowl constantly. Beat for 3 minutes at high
By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface.
Knead until smooth, about 5 minutes.
Cover. Let sit 20 minutes.
Punch down and divide dough in half. Shape each half into a round loaf. Place
in greased 8-inch pie plates. Brush surface of loaves with a little cooking oil.
Slash tops of loaves with sharp knife.
Let rise until double, 45 to 60 minutes.
Bake in a 400 degree F oven for 25 to 30 minutes.
Remove from pans to wire racks to cool.
Yield: 2 loaves
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