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 speed.
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.