Black Bread

Ingredients
3 c flour
2 pkgs dry yeast
1 1/4 c cocoa
1 Tbsp caraway seeds
1 1/3 c molasses
2 Tbsp butter
1 Tbsp sugar
1 Tbsp salt
2 1/2–3 c rye flour
2–3 Tbsp chopped toasted almonds (optional)
oil

Method
Combine flour, yeast, cocoa and caraway seeds. Combine molasses, warm water, butter, sugar and salt in saucepan. Heat, stirring to 110–115°F (43–46°C). Add to flour mixture. Beat 30 seconds on low speed with electric mixer, then 3 minutes at high speed.
Combine 1 c rye flour with almonds and add to dough. Add more rye flour to make soft dough. Turn out onto floured surface and knead until smooth. Form ball, place in oiled bowl, turn to coat the dough with oil, and let rise, covered, until double. Punch down and shape into one large round or two loaves, and set on greased baking sheet or into two greased 9×5-inch loaf pans respectively. Brush with oil and slash tops with a sharp knife. Cover and let rise until doubled. Brush tops with milk. Bake at 400°F (205°C) 25 to 30 min. Cool, then brush tops lightly with oil.

Source
Clipped from newspaper probably sometime in the 1980s.

Comments
The high cocoa content is intriguing. I wonder if the bread tastes of chocolate, or if the cocoa only adds to the overall blackness of the bread. Sadly I will not have the chance to find out unless I find a place to buy rye flour in Mexico City.