In a large mixing bowl, combine the all-purpose flour, yeast, cocoa powder, and caraway seeds until well blended.

In a saucepan combine the water, molasses, butter, sugar, and salt; heat until just warm, stirring occasionally to mostly melt the butter.

The temperature shouldn’t be above 120°.

Add to the dry mixture and beat at low speed for 30 seconds; then turn to medium speed and beat for 3 minutes more.

By hand, stir in enough rye flour to make a soft dough.

Turn out onto a floured surface and knead until smooth, adding more rye flour as needed, about 5 minutes.

Cover; let stand for 30 minutes.

Punch down and divide the dough in half.

Shape each half into a round loaf; place on greased baking sheets or 2 greased pie plates.

Brush the tops of the loaves with a little cooking oil.

Slash the tops of the loaves with a sharp knife.

Cover and let rise until doubled, about 1 to 1½ hours.

Bake in a preheated 400° oven for 25 to 35 minutes or until the bread looks done.

Remove from the baking pans and cool on wire racks.