|Rye flour||3 Cup (48 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Wheat bran cereal shred||1⁄4 Cup (4 tbs)|
|Yellow cornmeal||1⁄4 Cup (4 tbs)|
|Dry yeast||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Caraway seeds||2 Teaspoon|
Combine 1 cup rye flour, 1 cup all-purpose flour, whole wheat flour, cereal, cornmeal, yeast, cocoa, and salt in a large bowl; mix well.
Combine water, molasses, and oil in a small saucepan; cook over medium heat until very warm (120°F to 100°F).
Remove from heat.
Gradually add liquid mixture to flour mixture, bearing at low speed of a heavy-duty electric mixer 2 minutes.
Add remaining 2 cups rye flour, and beat at medium speed 3 minutes.
Stir in caraway seeds.
Add enough remaining all-purpose flour to make stiff dough.
Turn dough out onto a lightly floured surface, knead 1 minute.
Cover and let rest 10 minutes.
Knead about 8 to 10 minutes or until smooth and elastic.
Place in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half.
Shape each half into a round loaf; place loaves on a baking sheet coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Cut a piece of aluminum foil long enough to fit around one loaf.
Divide in half lengthwise; fold both halves into thirds lengthwise.
Wrap foil around loaf.
Secure foil with freezer rape.
Repeat procedure with second loaf.
Bake at 375°F for 45 minutes or until loaves sound hollow when rapped.
Remove foil, and place loaves on wire racks.
Cool loaves completely before slicing.