• Make the light dough first. Heat the water to between 120 and 130 degrees F.
• Mix ¾ cup (105 grams) of the bread flour, rye flour, sugar, salt, yeast and seeds in the bowl of a standing mixer. Pour the hot water and the oil into the dry ingredients and stir to make a soft dough. Add remaining ¼ cup (35) of flour one tablespoon at a time until you have a firm dough. You may not need all the flour, so go by feel.
• Attach the dough hook and knead for about 5 minutes or until smooth and elastic. Transfer to a well oiled boil and cover with plastic wrap.
• Repeat procedure for dark dough, but this time add cocoa powder and caraway seeds along with the dry ingredients and add molasses along with the oil and water. Knead with the dough hook until you have a darker dough. Put in another oiled bowl.
• Allow the dough to rise until doubled in bulk (about 1 hour, might be quicker).
• Grease an 8 ½ by 4 ½ inch loaf pan.
• Punch down dough. On a large, floured work surface or pastry mat, roll each dough section into a 7x14 inch rectangle. Scrape up the dark rectangle using a cake lifter, bench press or spatula and stack it on top of the light rectangle.
• Beginning with the short side, roll into a spiral. Set the spiral in the prepared loaf pan. Cover with greased plastic wrap and let rise for about 30 minutes. Bake at 375 degrees F. for 40 minutes or until loaf sounds hollow when tapped.

To Make as a Round

• Follow the instructions above and roll into a spiral. Push the spiral inward to make a circle, then tuck end the bottoms and shape into a round. Pinch seams to seal. Set the round in a bowl and let rise for about 45 minutes. For a slow rise, put it in the refrigerator for two hours. Bake on a rimmed baking sheet or baking stone at 375F. For about 40 minutes.