All-Around Goodness of Black Russian Bread

Freshly ground rye and spelt berries, along with cocoa, coffee, caraway, molasses and more combine to make a delicious bread--good alone or for a sandwich.  This bread has a nice crust with a soft interior, different from other artisan rye breads I've made.  The recipe is based on one by Sue Becker in her Essential Home-Ground Flour Book. 

Black Russian Bread

(1 loaf) 

Combine flour, seeds and dry yeast in bowl of electric mixer with dough hook in place.
1 1/2  cups whole rye flour
1 tablespoon caraway seeds
1 tablespoon dry yeast

In saucepan, combine water, vinegar, molasses, buttery spread, onion, cocoa, coffee and salt.  Heat to 125 F, when buttery spread is almost melted.
1 1/4 cup water
2 tablespoon vinegar
1/4 cup blackstrap molasses
2 tablespoon buttery spread
1 tablespoon minced onion
2 tablespoon unsweetened cocoa powder (not the Dutch processed kind)
1 teaspoon instant coffee granules
1/2 teaspoon salt 
Add liquid to mixing bowl.  Beat at medium speed for 2 minutes.

Add rye and spelt flour.  Beat 2 minutes at medium speed, scraping bowl after 1 minute.
1/2 cup whole rye flour
1/2 cup spelt flour

On slow speed, slowly add remaining flour.  Beat about 8 minutes, until dough leaves sides of bowl.
1 1/2 cup all purpose flour

Place dough in greased bowl.  Turn, cover and let rise until double, about 1 hour.
Punch dough down and turn onto floured surface.  Shape into a round loaf.  Let rise until double, about 1 hour.

Bake at 350 F on hot baking stone for 45-50 minutes.