Light Rye Dough:
Dark Rye Dough:
1) Mix together the flours, salt, yeast, caraway, and dark stuff (cocoa powder).
2) Mix in the shortening with your fingers and then add the molasses and water
3) Turn the ball out onto a lightly floured table and knead each ball for about 5 minutes until it is a little tacky but not sticky.
4) Place the dough in a lightly oiled bowl (vegetable oil is fine) and turn the dough to coat it on all sides. Cover it and let both dough balls rise for about 90 minutes.
5) After the 90 minutes, punch down each ball of dough, and cut each ball in half so you have four dough balls of roughly the same size.
6) Loosely roll each ball into a sheet about 8 inches by 4 inches in size.
7) Stack up the layers evenly: Light, dark, light, dark.
8) Form a basic batard with the dough. Start at one long end and roll the dough up. Right before you get to the other end, when there is maybe 1/2 inch of dough left, seal the dough by pressing it into itself. Then keep rolling the dough a bit until it is an evenly shaped loaf that fits nicely into the lightly oiled baking pan. The final seam should be down.
9) Cover the dough in a pan and let it rise for 60 – 80 minutes.
10) Make a simple egg wash (1 egg + 1 Tablespoon water) and brush it onto the top of the loaf.
11) Cook it at 350 degrees for 45 minutes. Halfway through the cooking, turn the pan 180 degrees.
12) Transfer right away to a cooling rack when done. After 10 minutes or so you should be able to remove the loaf from the pan and let it finish cooling on the rack.
13) Let the loaf cool for about 2 hours before slicing it. It needs that long to cool completely.