Place white flour, cocoa, yeast, caraway seeds, gluten, and salt in large bowl. Stir to mix.
Place water, honey, and butter in a saucepan and heat until butter melts. When this liquid mixture registers 1050-1150F add to dry ingredients and mix until moistened, then beat very hard for 3 minutes.
Stir in rye flour, enough to make a soft dough.
Knead 8 to 10 minutes.
Roll out and shape to fit 2 greased loaf pans.
Brush tops lightly with oil and cover with a damp cloth.
Raise in unheated oven over a pan of hot water for 1 hour until doubled.
Punch down and allow to raise again until almost doubled.
Preheat oven to 4000F. Bake 25 minutes.
Remove from oven and immediately remove from pans; let cool on racks.