Preparation Time: about 1 hour 30 minutes for mixing, Rising, kneading
Cooking Time: about 35 minutes Serves: makes 2 loaves

Cal: unknown

Ingredients:
2 pkg Active Dry Yeast
3 C (3/4L) Warm Water
4 C (560g) All-purpose Flour
3 1/2 C (490g) Dark Rye Flour
1/4 C (60ml) Molasses
1/2 C (112g) Shortening
2 tsp Salt
2 T Cocoa Powder
2 T Butter or Margarine, melted (Optional)

In a small mixing bowl, dissolve yeast in 1 cup (250ml) of warm water to proof. In a large mixing bowl, sift together the white and rye flour. Place remaining warm water, molasses, shortening, salt, and cocoa powder in a large separate bowl. Mix well. Add yeast mixture to the large bowl.
Slowly add the flour mixture stirring well until a sponge-like dough forms. Make sure to add all flour and mix until flour is incorporated into the dough. Turn out the dough onto a well-floured surface and hand knead until the dough is smooth and silky, about 10 minutes.

Place dough in greased bowl and turn, then cover with a clean towel and leave to rise until doubled in bulk, usually at least an hour. Punch dough down and knead until smooth, about 5 minutes. Divide dough into loaves and place in greased loaf pans, cover, and let rise while oven heats to 350F (180C).
Bake loaves in the center of oven until done, about 35 minutes.
Remove from pans and rub tops of loaves with butter.
Slice and enjoy!