Anonymous Fri Oct 07 16:47:22 2005

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.