Title: Peasant black bread
 Categories: Breads
      Yield: 2 Servings
 
  3 1/2 c  Rye Flour
    1/2 c  Unsweetened Cocoa
    1/4 c  Sugar
      3 tb Caraway Seed
      2 pk Active Dry Yeast OR
      2 tb From A Bulk Jar
      1 tb Instant Coffee (Powder Or
           Crystals)
      2 ts Salt
  2 1/2 c  Hot Water (120-130ø F.)
    1/4 c  Vinegar
    1/4 c  Dark (Blackstrap) Molasses
    1/4 c  Vegetable Oil Or Melted
           Butter
  4 1/2 c  Unbleached Or Bread Flour
 
  Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast,
  coffee and salt in a large mixing bowl. Stir in the water, vinegar,
  molasses, and oil then beat until smooth. Stir in enough unbleached
  or bread flour to make a SOFT dough. Turn onto a floured surface.
  Knead until smooth and elastic, about 5 minutes. Place in an oiled
  bowl; turn to oil the top of the dough.  Cover and let rise in a warm
  place until doubled, about 1 hour. Punch the dough down and divide in
  half. Shape each half into a ball and place in the center of 2
  greased 8-inch round cake pans. Cover and let rise until double in
  bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or
  until done.