Instructions: In large mixing bowl, combine the flour, yeast, cocoa powder & caraway seed until well blended.

In saucepan, combine water, molasses, butter or oleo, sugar & salt; heat until just warm, stirring occasionally to melt butter; add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Bet 3 minutes at high speed.

By hand, stir in enough rye flour to make a soft dough. Turn onto a floured surface, nead until smooth, about 5 minutes. Cover; let rest 20 minutes.

Punch down & divide dough in half. Shape each half into a round loaf; place on greased baking sheets or in two 8" pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife.

Let rise until double 45-60 minutes. Preheat oven to 400 degrees. Turn to 375 degrees & bake 25-30 minutes or until breads are done. Remove from pans to wire racks to cool.

Makes 2 loaves

State Fair"

NOTES : Grand Champion at the Illinois State Fair is the best of the best. That is, the judges take all the blue ribbon winners & pick one to be the Grand Champion.

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