Caraway Rye Bread

• 2 14 cups hot water
• 14 cup butter
• 2 tablespoons granulated sugar
• 1 tablespoon salt
• 2 packages yeast
• 14 cup unsweetened cocoa
• 14 cup caraway seed
• 2 cups flour
• 2 -2 12 cups medium rye flour

1. Preheat the oven to 400 degrees.
2. Grease a 9 by 5-Inch loaf pan.
3. Put the butter, sugar, and salt in a large bowl and pour the water over the top.
4. Stir to blend and let stand until luke warm.
5. Sprinkle the yeast over the mixture, stir, and let stand a minute or so to dissolve.
6. Sift the cocoa and combine it with the caraway seeds and flour.
7. Add to the yeast mixture and beat vigorously for 2 or 3 minutes.
8. Continue beating as you add the rye flour, until you have a stiff heavy batter, that is not thick enough to hold it's shape outside the bowl.
9. Spoon the batter into the prepared loaf pan, smooth the top with your wet fingers,then cover and let rise to top of the pan.
10. Bake for 40 to 50 minutes.
11. Remove from the oven and turn out onto a wire rack to cool.

water, butter, sugar, salt, yeast, cocoa, caraway seed, flour, medium rye flour

Taken from www.food.com/recipe/caraway-rye-bread-46137 (may not work)