Light Rye:

1. Stir together the white rye flour, bread flour, salt, yeast, and caraway seeds in the bowl of an electric mixer or another large bowl. Add the molasses, butter, and 1 1/4 cups water. Mix until the ingredients come together to form a ball, about 1 minute. Add 2 tablespoons of water if too dry. Using a mixer on low speed, knead the dough for 4 minutes or transfer the dough to a lightly floured surface and knead by hand for 4-6 minutes. Add small sprinklings of flour or water as necessary to make a smooth dough. It should be a bit tacky, but not sticky. Lightly oil a large bowl, then transfer the dough to the bowl. Turn once to coat the top. Cover with plastic wrap and let rest.

Dark Rye:

1. Stir together the white rye flour, bread flour, salt, yeast, and caraway seeds in the bowl of an electric mixer or another large bowl. Add the molasses, butter, 1 1/4 cups of water, and the dark cocoa powder or one of the substitutes. Mix until the ingredients come together into a ball, about 1 minute. If it’s too dry, add 2 tablespoons of water. Using a mixer on low speed, knead the dough for 4 minutes, or transfer the dough to a lightly floured surface and knead by hand for 4-6 minutes. Add small sprinklings of flour or water as necessary to make a smooth dough. It should be a bit tacky, but not sticky. Lightly oil a large bowl, then transfer the dough to it. Turn once to coat the top. Cover with plastic wrap and let rest.

Dough

1. Allow both doughs to rest (ferment) for about 1 1/2 hours or until doubled in size.
2. Turn each of the doughs onto a lightly floured surface and divide and shape as follows:
3. Divide each dough into 4 even-sized pieces. Roll each piece with a rolling pin into an oblong about 5 inches by 8 inches long. Stack light rye with a dark rye, light and then dark. Roll this stack up into a batard and seal the bottom. Repeat with the remaining loaves to make 2 loaves.
4. Place the loaves in parchment-lined or greased loaf pans. I use a loaf pan that measures 8 1/2 inch by 4 1/2 inch.
   Mist with spray oil and cover with plastic wrap. Let rise for 60-90 minutes or until nearly doubled in size.
5. Preheat oven to 350 degrees F.
6. Make an egg wash, whisking one egg with 1 teaspoon of water. Brush evenly over the top of the loaves. Bake for 45 minutes. If using a thermometer, the temperature should reach 190 degrees F, and the loaves should make a hollow sound when tapped.
7. Remove immediately from pans and let cool on a rack for at least 1-2 hours before slicing.