Black Bread

2 cups rye flour, unsifted
1/4 cup cocoa
2 packages dry yeast
1/2 cup warm water
1/2 cup dark molasses
1 cup lukewarm water
1 tablespoon salt
2 tablespoons caraway seeds, optional
1 tablespoon shortening
2½ to 3 cups sifted all purpose flour

Measure rye flour and mix with cocoa. Do not sift. Soften yeast in ½ cup warm water about 5 minutes. Combine molasses, 1 cup warm water, salt and caraway seeds in a large, bowl. Add rye flour mixture, yeast mixture, shortening and 1 cup all purpose flour. Beat with electric mixer until smooth for 3 to 4 minutes. Spread remaining flour on board and knead dough. Add additional if necessary to make, dough that is smooth and elastic. Place in lightly greased bowl, grease top of dough and cover with a damp towel. Let rise in warm place until doubled in bulk, about two hours, maybe more. Punch down, shape in large round loaf and place on lightly greased baking sheet. Let rise again until doubled, about 50 to 60 minutes. Bake at 375° for 35 to 40 minutes or until loaf sounds hollow when lightly tapped. Near end of baking time brush crust with melted butter. Remove from baking sheet to cool on wire rack. Brush again with butter while hot Makes a 2 1/2 pound round loaf.
JL in South Jersey

http://www.nancyskitchen