This is one of our favorite rye breads. A very good moist rye bread with a slight molasses taste, and is ideal for many sandwiches. It can be made with or without the caraway seeds. It can also be made in regular loaf pans, or as rounds.
In another large mixing bowl, add the yeast, salt, molasses, oil, and water. With a mixer, mix ingredients together for 2 minutes.
Add 3 cups of bread flour, caraway seeds, and the cocoa. Mix for another 2 minutes.
Using a wooden spoon, stir in all the rye flour, 2 cups at a time. Remove the dough from the bowl out onto a lightly floured counter top or table. Knead the dough for 10 minutes until smooth and elastic. You may need to sprinkle a little flour on your dough or counter top a couple of times if it is too sticky, but not too much.
Place the dough in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don’t tighten it down, just lay it over the bowl loosely. Let it rise until double in a warm place like; a sunny window or on a warm clothes dryer that is running. Let rise at room temperature until it has doubled in size, about 1½ hours.
Cut dough in half. Shape each half into a loaf or rounds. Place dough into either oiled bread loaf pans, or onto a flat baking sheet that has been greased and sprinkled with cornmeal. Cover dough with a cloth. Let rise again about 45 minutes. The dough should be peeking over the top of the loaf pan.
Preheat oven to 350°F for at least half an hour before baking.
Bake for 30-35 minutes. Remove bread from oven and pan. Cool on a wire rack. Cool completely before slicing.