In a mixing bowl, combine warm water, active dry yeast, and molasses. Let it stand for about five minutes until the mixture becomes frothy.

In a separate bowl, whisk together rye flour, bread flour, cocoa powder, salt, and optionally, caraway seeds.

Gradually add the dry mixture to the activated yeast mixture, stirring until a dough forms.

Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and place it in a warm area for about 1 to 1.5 hours, or until it doubles in size.

Once risen, punch down the dough to release excess air and shape it into a loaf.

Place the shaped loaf in a greased loaf pan and let it rise again for about 30-45 minutes.

Preheat your oven to 375°F (190°C). Bake for 45-50 minutes until it’s deep brown and sounds hollow when tapped.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Let it cool completely before slicing.