3 1/2 c  Rye Flour
1/2 c  Unsweetened Cocoa
1/4 c  Sugar
3 tb Caraway Seed
2 pk Active Dry Yeast OR
2 tb From A Bulk Jar
1 tb Instant Coffee (Powder Or
Crystals)
2 ts Salt
2 1/2 c  Hot Water (120-130 F.)
1/4 c  Vinegar
1/4 c  Dark (Blackstrap) Molasses
1/4 c  Vegetable Oil Or Melted
Butter
4 1/2 c  Unbleached Or Bread Flour

Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee
and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and
oil then beat until smooth. Stir in enough unbleached or bread flour to
make a SOFT dough. Turn onto a floured surface. Knead until smooth and
elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of
the dough. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down and divide in half. Shape each half into a ball and
place in the center of 2 greased 8-inch round cake pans. Cover and let rise
until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45
minutes, or until done.