Serves: 5
Total Calories: 513
Yield: 2 Large Loaves

3 tablespoons (3 packets) active dry yeast
1 1/2 cups lukewarm water
4 tablespoons dark molasses
4 tablespoons unsweetened cocoa
2 tablespoons vegetable oil
1 1/2 tablespoons caraway seeds
1 1/2 tablespoons salt
2 3/4 cups rye flour
2-3 cups white unbleached flour
1-2 tablespoon cornmeal for the baking sheet

1. Place the yeast and water in a dishpan or large bowl. Stir with a wooden spoon, then add the molasses, cocoa, oil, caraway seeds, salt, and rye flour. Beat with the spoon for 2 minutes.

2. Add 2 cups of white flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as the dough is just stiff enough to knead, cover and let it rest for 10 minutes. Begin kneading the dough, but be aware that it will be very hard to do. Knead for 10 minutes, or until the dough feels smooth (and you are probably exhausted). Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for at least an hour, or until the dough doubles in bulk. Lightly sprinkle a large baking sheet with cornmeal and set aside.

4. Punch down the risen dough, cover, and let rise again for about 40 minutes. After the second rising, punch down the dough, knead for a minute or so, and form into a ball. Cut in half, then shape each half into an oval-shaped loaf (like a fat submarine). Spread a few drops of cold water on top of each loaf (to act as glue) and sprinkle with caraway seeds. Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion. Cover and let rise for about 1 hour.

5. Cut two or more 1/2-inch-deep slashes across the top of each risen loaf. Place in a preheated 375°F oven and bake for 30 to 35 minutes, or until the loaves are dark, dark brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving. As an option, while the bread is still warm, polish the top with a small lump of butter held in a piece of paper towel. This will give the loaf its characteristic shiny finish.

VARIATION
Light Pumpernickel Bread: Reduce the rye flour to 2 cups and use an additional 3/4 cup unbleached white flour. Also leave out the cocoa, and use honey instead of molasses.

Nutritional Facts:

Serves: 5
Total Calories: 513
Calories from Fat: 63

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread