German Dark Rye (better than Outback?)

I've gone Bread Baking CrAzY!!!!!!!!!!!!!!

Today's specialty is German Dark Rye: a new recipe so DON'T laugh if and when I can post a pic. Just as soon as I can access my 2007 pics again. AARRHGG!

3 cups Bread Flour
2 cups water
1/4 cup cocoa
1/2 cup honey
2 pkgs active dry yeast
2 tbsp butter
1 tbsp. caraway seeds
3 & 1/2 cups Rye Flour
2 tsp. salt
8 tsp. Wheat Gluten

Place white flour, cocoa, yeast, c. seeds, gluten and salt in large bowl. Stir to mix. Place water, honey and butter in a saucepan and heat until butter just melts. Add it to dry ingredients and mix until moistened. Then beat very hard for three minutes. (see Mike Pearl for further instruction on this, haha JUST KIDDING M!!) Stir in rye flour, enough to make soft dough. Knead 8-10 minutes. Roll out and shape into two loafs. Brush tops with oil and let rise in undeated oven over a an of hot water for one hour until doubled. Punch down and let rise again until almost doubled. Take out of oven and preheat oven to 400. Bake 25 minutes. Remove immediately from pans and cool on wire racks.