| 1/4 C. unsweetened cocoa | 2 pkg. active dry yeast (4 1/2 tsp.) |
| 2 Tbs. sugar | 1 Tbs. caraway seed (omitted) |
| 1 1/2 tsp. salt | 3 C. rye flour |
| 2 C. water | 1/4 C. molasses |
| 1/4 C. butter | 3 C. all-purpose flour, sifted |
INSTRUCTIONS
In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2 cups rye flour; set aside. In 2-quart saucepan over low heat, heat water, molasses and butter until very warm (120-130°F). Gradually beat molasses mixture into flour mixture until well blended. Your end result is a very smooth dough that looks like whipped chocolate frosting. Add remaining 1 cup rye flour and beat 2 more minutes. Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic.
Place into large bowl with a few teaspoons of canola oil, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour. Punch down dough. Divide in half. Cover and let rest 5 minutes. Shape each half into a round loaf.
Place, 4-inches apart, on greased large baking sheet. Cover and let rise until almost doubled, 45 minutes to an hour. Diagonally slash each loaf, crosswise, 3 times. Bake in 375°F oven for 20 minutes. Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped. Immediately remove from baking sheet. Brush tops of hot loaves with shortening and let cool. (omitted)
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