Heidelberg Rye Bread

2 c. water
2 T. yeast
1 T. sugar
1/3 c. molasses
3 c. rye flour
1/4 c. coca
1 T. salt
1 T. caraway seeds
2 T. butter
Bread flour

Proof yeast in sugar, molasses, and water. Make into a stiff dough. Let dough rise until double. Punch down and divide in half. Shape into balls and place on a greased cookie sheet. Let rise till double. Slash tops of loaves with a razor blade in a crisscross fashion.

Bake at 400 degrees for 25-30 minutes. Cool on wire racks.