Molasses Rye Bread

In a large bowl, mix yeast, cocoa, brown sugar, salt, and rye flour.

In a glass measuring cup, combine warm water, molasses, and oil. Mix into rye flour mixture. Add enough all-purpose flour to make a smooth dough that is no longer sticky.

Knead dough for 4–5 minutes. Place dough in greased bowl and cover. Allow to rise in warm place until double, about 1 hour.

Punch down dough and divide in half. Roll each into a torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ. Sprinkle 1 teaspoon wheat germ on top of each loaf. Let rise in warm place until double, about 30 minutes.

Bake in preheated 375ºF oven for 30–35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter.

Makes 2 loaves.