The Bread is in the Baking

This is one of my favorite breads. It's rich, dense and full of flavor. This is a great bread with eggs for breakfast and for snacks because a slice of bread is very filling. I got this bread off of this site. The recipe that I'm posting here is pretty much the same. This recipe takes a lot of flour, which you just need to add until the dough is no longer sticky and it is soft.

Light Rye
2 packages active dry yeast
2 1/2 cups of warm water (barely warm to the touch)
2/3 cup molasses
5 cups bread flour
2 cups rye flour
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup cocoa powder
2 Tbsp caraway seeds (technically this is "optional" but if you don't like caraway seeds, don't eat rye bread.)

Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large metal bowl. Add caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of baking flour, mixing into the yeast mixture after each addition. Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard too mix. At that point, spread a half cupful of flour onto a large, clean, flat surface and put the dough onto the surface. Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough a quarter-turn, pulling the dough back toward you and then pressing and stretching again. Knead additional bread flour into the dough until it reaches the right consistency. Knead for 5-7 minutes, or until the dough is smooth and elastic. (you can do all of this inside your bowl with your hands if it's wide enough, makes clean up a lot easier)
Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets coated in the oil. Cover the bowl with plastic wrap or a damp cloth. Let rise at room temperature until it has doubled in size, about an hour and a half.

Gently press down on the dough so some of its air is released and knead the dough a few turns and then divide it by cutting it in half with a sharp knife. You use the knife so that you don't loose all the air in the dough, just some of it.
Shape each half into loaf. Place dough loafs into either oiled bread loaf pans, or onto a flat baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth.
If you are using a baking stone, place the stone in the oven. Place a pan of water at the bottom of the oven to create steam and preheat oven to 350°F for at least half an hour before baking (so now would be a good time).
Let rise again, this time not doubling in volume, but rising by about half of its volume, about 45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf pan if using a loaf pan.
If baking on a stone, score the dough a few times on the top of the dough right before putting it in the oven. Put dough in the oven. If you have a mister, mist the dough with a little water the first 10 minutes of baking. Bake for 40-50 minutes, or until done. The bread should sound hollow when tapped.

Total Time: About 4 Hours