In a blender, add caraway seeds, white flour and rye flour and blend until seeds are blended with the flours.

In a mixing bowl, add warm water and yeast. Let sit for 2 minutes.

Add cocoa powder, molasses, optional ingredient Pero (non-caffeinated coffee substitute or espresso granules) This just deepens the flavors of the bread but isn't necessary, brown sugar, salt and melted butter.

Add the blended flour mixture and stir until a dough ball forms.

Knead for 5 minutes if using an electric mixer or 7 minutes by hand.

Place in a bowl and cover lightly with plastic wrap and a warm towel.

Let rise for 1 hours.

Press down gently then form into a rectangle the size of your bread tin.

Grease bread tin and place dough in the middle.

Cover lightly with plastic wrap and a towel again.

Let dough rise for 2-3 hours or until doubled in size.

Preheat oven to 350 F.

Optional - brush top of bread with egg wash, using 1 egg white and 3 tablespoons water, blended.

Bake for 38 minutes.

Allow bread to cool completely before slicing.

Enjoy!