In a large bowl, combine warm water, yeast and brown sugar. Let sit about 5 minutes until bubbly. Add molasses, rye flour, vital wheat gluten, cocoa, and caraway seeds. Beat well, then let sit for ten minutes. Mix in melted butter and salt. Mix in 1 cup best for bread flour. Stir in enough remaining best for bread flour to make a soft dough and knead 8-10 minutes until smooth and elastic.
Place in an oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and allow to rise one hour or until doubled. Divide into two pieces. Gently knead to work out air bubbles. Form into loaves and place in two greased 9x5-inch loaf pans. Cover again and allow to rise another hour or until nearly doubled.
Bake in preheated 400°F over 25-28 minutes. Immediately remove from pans and cool in a wire rack.
Yield: 2 loaves *Note: To make round loaves, form loaves and place on a cookie sheet dusted with Hodgson Mill Yellow or White Corn Meal. Let rise 60 minutes, as above, slash top of loaves just before putting in oven. Bake in a 450° F oven 24-28 minutes.