• Gather all the ingredients so that you have everything close at hand on the counter or table.

Make the Dough

• In a large mixing bowl, combine dark rye flour, 2 cups all-purpose flour, instant yeast, baking cocoa, dark brown sugar, and kosher salt. Create a well in the center of the flour mixture.
• Pour into the well the warm water, dark molasses, and vegetable oil. Mix into flour ingredients. Add enough remaining all-purpose flour to make a smooth dough that is no longer sticky. Knead dough by hook or hand for 4-5 minutes.
• Place dough in a large greased bowl and cover. Allow to rise in warm place until double, about 1 hour.

Prepare Dough for Baking

• After the dough has nearly doubled, gently punch down dough and divide it in half.
• On a lightly floured surface, roll each piece into a rectangle that is approximately 6″ x 9″. Starting at one long end, begin rolling it up to form a torpedo-shaped loaf. Pinch ends and bottom together to seal.
• Place loaves seam-side down on a loaf pan or baking sheet lined with parchment paper or a silicone baking mat that has been dusted with wheat germ or rice flour. Sprinkle 1 teaspoon wheat germ/rice flour on top of each loaf.
• Cover and allow to rise in warm place until double, about 30-40 minutes.
• Bake in preheated 375℉ oven for 30-35 minutes until crust makes a hollow sound when tapped. Transfer loaves to a wire cooling rack. Brush hot loaves with melted butter. This recipe will make 2 loaves.