Dark Sturdy Rye Bread


1 pkg. yeast 1/2 c. brown sugar

1 c. warm water c. molasses

1 t. salt 2 T. oil

2 T. caraway seeds

2 T. cocoa powder

2 c. stirred rye flour

2 c. whole wheat flour 1 - 1 1/2 c. flour


Mix all ingredients except the flours and 1 c. of the rye flour with a dough hook. Let rest a couple of minutes. Then mix in all remaining flour. Knead. Let rise until doubled in oiled bowl. Punch down and shape into two round loaves. Place on greased baking sheet. Let rise again. Cut an "X" in the top and sprinkle with flour. Bake at 375 deg for

30 minutes or until done..