Dark Rye Bread

• 3 to 4 cups all-purpose flour, divided
• 2 packages dry yeast
• 1 tablespoon sugar
• 2 cups warm water (105u0b0 to 115u0b0), divided
• 3 cups rye flour
• 1/4 cup cocoa
• 1 tablespoon salt
• 1 tablespoon caraway seeds
• 1/3 cup molasses
• 2 tablespoons butter or margarine

1. Combine 1/2 cup all-purpose flour, yeast, sugar, and 3/4 cup water; let stand 5 minutes.
2. Add remaining water, rye flour, cocoa, salt, caraway seeds, molasses, and butter to yeast mixture; stir well. Add enough remaining all-purpose flour to make a soft dough. Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
3. Punch dough down; divide in half. Shape each half into a ball. Place each ball in a greased 8- inch round cake pan. Cover and repeat rising procedure 1 hour or until doubled in bulk.
4. Bake at 400u0b0 for 25 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.

allpurpose flour, yeast, sugar, water, rye flour, cocoa, salt, caraway seeds, molasses, butter

Taken from www.myrecipes.com/recipe/dark-rye-bread (may not work)