German Dark Rye Bread Courtesy of Cindy Bower

Ingredients

Dry mixture:
3 C. all-purpose flour
1/4 C. unsweetened cocoa powder
2 pkg active dry yeast
1 Tbls. caraway (optional)

Liquid mixture:
1/3 C. molasses
2 Tbls. butter
1 Tbls. sugar
2 C. warm water
1 Tbls. salt

Add:
3-3 1/2 C. rye flour

Cooking oil

In large bowl combine all-purpose flour, cocoa, yeast, and caraway seed. Heat and stir molasses, butter, sugar, 2 C. warm water, and 1 Tbls. salt till warm (115-120 degrees). Add to dry mixture. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make a soft dough. Turn out onto lightly floured surface; knead till smooth (about 5 minutes). Cover; let rest 20 minutes. Punch down; divide in half. Shape into two round loaves; place on greased baking sheets or in two greased 8" pie plates. Brush with small amount cooking oil. Slash tops with knife. Cover; let rise till double (45 to 60 minutes). Bake at 400 degrees for 25-30 minutes. Remove from baking sheets; cool. Makes 2 loaves