COCOA RYE BREAD

Steps:

• Dissolve sugar in 1/2 cup warm water and sprinkle yeast over, and allow to stand 10 minutes til yeast rises. Stir.
• Add molasses, salt and shortening to the 2 1/2 cups lukewarm water.
• Stir the rye flour and cocoa together, then beat into the molasses mixture.
• Add the dissolved yeast and 1 cup of white flour and beat til dough is smooth.
• Keep adding flour until dough is firm enough to turn onto a floured surface.
• Knead the rest of the flour into it until dough is smooth and elastic.
• Place in a greased bowl, cover and allow to rise in a warm place free from drafts. (approx 2 hours).
• Punch dough down.
• Shape into 2 or 3 loaves and place in well greased loaf pans.
• Allow to rise again 1 hour.
• Bake 375F 35-40 minutes.
• (if you want, add the raisins and walnuts with the flour for a delicious tea bread).