Gather all your ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, combine rye flour, 2 cups all-purpose flour, instant yeast, baking cocoa, brown sugar, and salt.
In a glass measuring cup, combine warm water, 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 for 4-5 minutes.
Place dough in a large greased bowl and cover. Allow to rise in warm place until double, about 1 hour.
After the dough has raised and doubled, gently punch down dough and divide it in half.
Prepare the Dough for Baking:
On a lightly floured surface, roll each piece into a torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet lined with parchment paper or a silicone baking mat that has been dusted with wheat germ.
Sprinkle 1 teaspoon wheat germ on top of each loaf. Cover and let rise in warm place until double, about 30 minutes.
Bake in preheated 375 degree oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter. This recipe will make 2 loaves.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.