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Title: American Black Bread
Serves: 1

Ingredients:

Instructions:
Makes 1 large round loaf 1 Tbsp active dry yeast 1 cup strong black coffee, lukewarm 4 to 5 Tbsp dark molasses 4 Tbsp vinegar 4 Tbsp (1/2 stick) butter 1 square (1-oz) unsweetened dark chocolate, cut up 3 cups rye flour 2 tsp salt 2 Tbsp caraway seeds 1/2 tsp fennel seeds 3/4 to 1 cup white flour, preferably unbleached In a large bowl dissolve the yeast in the lukewarm coffee.
In a saucepan combine the molasses and vinegar and bring to a boil.
Remove from the heat and stir in the butter and chocolate; when they have melted, set aside to cool to lukewarm.
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 clean and grease the bowl.
Knead the dough, adding more white flour as it gets tacky, until it is smooth and resilient - about 10 minutes.
Return the dough to the greased bowl, covering with plastic wrap.
Let rise slowly 4-5 hours, until doubled in bulk.
Punch dough down and knead about 5 minutes, then shape into a round loaf.
Arrange on greased baking sheet, cover with a towel, and let rise 1 1/2 to 2 hours, until loaf doubles in size.
Bake the loaf in a preheated 375 F oven about 45 minutes, until deeply browned on top.
Remove to a rack and allow to cool.