|Active dry yeast||2 Tablespoon|
|Strong black coffee||2 Cup (32 tbs) (Lukewarm)|
|Dark molasses||8 Tablespoon|
|Unsweetened dark chocolate square||2 , cut up|
|Rye flour||5 Cup (80 tbs)|
|Caraway seeds||4 Tablespoon|
|Fennel seeds||1 Teaspoon|
|Unbleached white flour||1 Cup (16 tbs)|
Stage1-In a large bowl dissolve the yeast in the lukewarm coffee.
Stage2-In a saucepan combine the molasses and vinegar and bring to a boil.
Stage3-Remove from heat and stir in the butter and chocolate; when they have melted, set aside to cool to lukewarm.
Stage4-Add the chocolate butter mixture to the yeast and stir in the rye flour, salt, caraway, fennel and as much of the white flour as can readily be absorbed. Turn the dough out on a floured surface to rest while you grease the bowl.
Stage5-Knead the dough, adding more white flour as it gets tacky, until it is smooth and resilient, about 13 minutes.
Stage6-Return the dough to the greased bowl, covering with plastic wrap. Let rise slowly 250 minutes, until doubled in bulk.
Stage7-Punch down the dough and knead about five minutes, then shape into a round loaf.
Stage8-Arrange on a greased baking sheet, cover with a towel and let rise 120, until loaf doubles in size.
Stage9-Bake the loaf in a preheated 400 degree fareinhite oven about 50 minutes, until deeply browned on top. Remove to a rack and allow to cool.