In large metal bowl, dissolve yeast in warm water with molasses.

To bowl, add (one at a time, stirring after each) salt, caraway seeds, oil, cocoa, all the rye flour and 2 cups of bread flour. Continue to add bread flour, one cup at a time, until dough is not as sticky and becomes too hard to mix with wooden spoon. (Note: Make sure you don't see any flour bits or clumps.)

Onto clean flat surface, sprinkle ½ cup flour and place dough. Knead for 5-7 minutes, pulling back toward you and then pressing and stretching forward until it reaches smooth, elastic consistency.

Coat large bowl with vegetable oil. Add dough, turning to coat in oil. Cover with damp cloth and let dough rise at room temperature 1 to 1-1/2 hours.

Once risen, place dough on floured, flat surface and knead a few more turns.

Cut dough into two halves and shape into loaves.

Preheat oven to 350 degrees F. (Note: If using baking stone, place in oven prior to preheating.)

Arrange loaves in two oiled 8x4-inch bread pans. Let dough rise again to about twice its volume, about 30 minutes. (Note: After 30 minutes, dough will be visible over top of pan.)

Bake for 45 minutes.