|Blend rye flour with cocoa and salt. Sprinkle yeast over warm water. Let stand 5 minutes. Stir. Combine molasses, lukewarm water and caraway seeds in large mixing bowl. Add shortening, rye flour mixture and dissolved yeast. Stir in 1 cup all-purpose flour. Blend well. By hand, stir in enough remaining all-purpose flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Add more all-purpose flour only if necessary. Place in greased bowl; turn greased side up. Cover; let rise in warm place (80-85 degree) until double in bulk, about 1 hour.|
Punch dough down; divide in half. Shape into 2 loaves; place seam side down in greased loaf pan, 9 x 5 x 3 inch. For variation, shape into 2 round loaves and place on greased cookie sheet. Let rise in warm place until double in bulk, 50 to 60 minutes. Bake in preheated oven 375 degree for 35-40 minutes. Yield: Two 1 1/4 pound loaves.