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1
In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2 cups rye flour; set aside.
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2
In 2-quart saucepan over low heat, heat water, molasses and butter until very warm (120-130F).
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3
Using mixer at low speed, gradually beat molasses mixture into yeastmixture until well blended.
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4
Increase speed to medium; beat 2 minutes.
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5
Add remaining 1 cup rye flour.
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6
Increase speed to high; beat 2 more minutes.
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7
Stir in enough all-purpose flour to make a soft dough.
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8
Turn out dough onto lightly floured surface.
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9
Knead until smooth and elastic about 5 minutes.
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10
Place into greased large bowl, turning over dough so that top is greased.
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11
Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour.
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12
Punch down dough.
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13
Divide in half.
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14
Cover and let rest 5 minutes.
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15
Shape each half into a round loaf.
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16
Place, 4-inches apart, on greased large baking sheet.
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17
Cover and let rise until almost doubled, 45 minutes to an hour.
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18
Diagonally slash each loaf, crosswise, 3 times.
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19
Bake in 375F oven for 20 minutes.
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20
Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped.
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21
Immediately remove from baking sheet.
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22
Brush tops of hot loaves with shortening.
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23
Cool on racks.
