German Dark Rye Bread

3 cups all-purpose flour
4½ tsp. (2 packages) active dry yeast
¼ cup cocoa powder
1 T. caraway seeds
2 cups water
⅓ cup molasses
2 T. butter
1 T. sugar
1 T. salt
3 to 3½ cups rye flour

In a huge blending dish, join broadly functional flour, yeast,  cocoa powder, and caraway seeds until decently mixed. In a pot, consolidate the water, molasses, margarine, sugar, also salt. Heat until simply warm, mixing at times to melt the margarine. Add to dry mixture. Beat at low speed for 30 seconds and after that at medium for 3 minutes more.


By hand, stir in enough rye flour to make a soft dough. Turn out onto a floured surface and knead until smooth, adding more rye flour as needed, about 8 minutes. Cover and let stand for 20 minutes.



Punch down and divide dough in half. Shape each half into a round loaf and place on greased baking sheets or 2 greased pie plates. Brush surface of loaves with a little vegetable oil. Slash tops of loaves with a sharp knife. Cover with a towel and let rise until double, about 1½ hours.

Bake at 400° for 25 to 30 minutes or until bread looks done. Remove from baking pans and cool on wire racks.