Dark Rye Bread

2 T dru yeast
2 c war, water
1/2 t sugar (or honey)
1/4 c molasses
1/4 c maple syrup
1/4 c soft sweet butter
1 T salt
2 T cocoa
3 c bread flour, up to 4 cups
3 c rye flour, preferably stone
ground
cornmeal
2 T honey
2 T unsulphured molasses

In large mixing bowl, dissolve yeast in warm water with sugar or honey. Let sit until bubbly.
Add molasses, maple syrup, soft butter, salt & cocoa, beat well.
Add 3 cups, bread flour & beat 2 minutes with an electric mixer or at least 200 strokes by hand.
Add 3 cups rye flour & mix until the dough leaves the sides of the bowl.

Turn dough out onto a floured surface & knead until smooth & elastic. Sprinkle with a little white flour if it remains too sticky to handle. When dough becomes elastic, stop kneading even if dough remains a little clingy to fingers.

Place the dough in a buttered bowl, turn to coat all sides. Cover & let rise until double in bulk. Punch dough down, turn out onto board, knead a few times to press out air bubbles, cut in half & cover with towel to let riest 10-15 minutes.

Shape the dough into two round or oval ooaves & place on a greased baking sheet which has been dusted with cornmeal. You may cut a cross or other design in the tops with a sharp knife. Cover & let rise until almost double in size. Brush with glaze. Bake in preheated oven 375 degrees for 15 minutes. Turn oven to 350 degrees for another 20-25 minutes or until bottoms sound hollow when tapped. Cool on rack.

Yield 2 loaves.