2 c rye flour
4 tbsp black cocoa
4 tbsp dutch cocoa
2 shot espresso
6 c warm water
3 tbsp yeast
3 tbsp salt
3 tbsp black molasses or honey
Mix, let rise in a rising container until doubled. Punch down and refrigerate for up to a week. I use a pullman loaf pan and this recipe makes two full loaves. Let rise with the cover nearly all the way closed, leaving a view to the rise. Sprinkle with caraway seeds.
Rise will take an hour or two depending on the weather. Our best loaf was one that overflowed a bit. It was so airy, yet dense. Amazing. So experiment a bit.
Either way, it usually takes exactly 45 minutes @ 450 degrees F.
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