Rye Bread

Whisk together the rye flour, bread flour, cocoa powder, salt, and caraway seeds. Gradually add the dry ingredients to the wet mixture until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes. Rye dough will remain somewhat sticky; use a bench scraper to help turn it.

Place the dough in an oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled in bulk.

Punch down the dough and shape it into a tight, round boule or an oval loaf. Place on a parchment-lined baking sheet, cover loosely, and proof for 45-60 minutes until puffy.

Preheat the oven to 400°F (200°C). Slash the top of the loaf with a sharp knife to allow expansion. Bake for 35-40 minutes until the crust is dark and the loaf sounds hollow when tapped on the bottom. Cool completely before slicing.