Categories: Breads, Chocolate 
      Yield: 2 servings 
  
  2 1/2 c  Unbleached Flour Or Bread 
           -Flour;  Up To 3 Cups May 
           -Be Needed 
  1 1/2 c  Rye Flour; Stirred 
    1/4 c  Yellow Cornmeal 
      2 pk Active Dry Yeast 
  1 1/4 c  ;Water 
      2 tb Dark Molasses 
      1 tb Vegetable Or Cooking Oil 
      2 ts Salt 
      1 oz Unsweetened Baking Chocolate 
           -; 1 Square, Cut Up 
      1 c  Mashed Potatoes; Cold 
      1 tb Caraway Seeds 
           Vegetable Oil 
  
  Combine 1/2 cup of the flour, 1/2 cup of the rye flour, cornmeal and 
  undissolved yeast in a large bowl. Heat the water, molasses, oil, salt and 
  chocolate in a saucepan, over low heat, until very warm (120 to 130 Degrees 
  F.)Add the liquid mixture to the flour-yeast mixture. Beat with an electric 
  mixer, set on high speed, til smooth, about 3 minutes. Add the remaining 1 
  cup of rye flour and potatoes and beat for an additional 2 minutes. Stir in 
  the caraway seeds and enough of the remaining flour to make a SOFT dough. 
  Turn the dough out onto a floured surface and knead until smooth and 
  satiny, about 5 minutes.  (Dough will still be soft and sticky!) Cover the 
  dough with the bowl and let rest for 20 minutes. Divide the dough in half 
  and let rest for 10 minutes.  Form each half into a large ball and place on 
  a large greased baking sheet. Flatten the loaf slightly with the palm of 
  the hand and brush with the oil. Let rise in a warm place until doubled, 
  about 30 minutes.  Bake in a preheated 375 degree F. oven for 30 to 35 
  minutes or until the loaves sound hollow when tapped. Remove from the 
  baking sheet and cool, on wire racks, until cold before slicing 
   
  Makes 2 Loaves