The Happy Homemaker

I know a lot of people store cocoa, flour and honey in their food storage. Here is a good recipe that uses those ingredients.

German Dark Rye Bread

3 cups white flour
1/4 cup cocoa
1 Tbsp caraway seeds
2 packages of yeast
2 tsp salt
2 cups water
1/2 cup honey
2 Tbsp butter or margarine
3 1/2 cups of rye flour
8 tsp wheat gluten

Place white flour, cocoa, yeast, caraway seeds, gluten, and salt in a large bowl. Stir to mix. Place water, honey, and butter in a saucepan and heat until butter melts. When this liquid mixture registers 105 to 115 degrees F, add to dry ingredients and mix until moistened, then beat very hard for 3 minutes. Stir in rye flour, enough to make a soft dough. Knead 8 to 10 minutes. Roll out and shape to fit 2 greased loaf pans. Brush tops lightly with oil and cover with a damp cloth. Raise in unheated oven over a pan of hot water for 1 hour until doubled. Punch down and allow to rise again until almost doubled. Preheat oven to 400 degree F. Bake 25 minutes. Remove from oven and immediately remove from pans; let cool on racks.