Rye with coffee, chocolate, and molasses

A hearty, rich bread - deep brown with all flavors coming through nicely.

For 3 medium loaves:

1 cup rye flour
6 cups all-purpose or high-gluten flour
3 cups lukewarm water
2 tsp Turkish ground coffee or instant espresso powder (add an extra teaspoon for extra machismo)
1 Tbs dark brown sugar
2 Tbs robust molasses
2 Tbs cocoa powder or finely shaved dark chocolate
1.5 Tbs active dry yeast (2 packets quick rise)

Mix the flours and yeast together in a large bowl. Whisk in the coffee and chocolate.  Make a well in the dry ingredients and add the water, molasses, and brown sugar.  Mix with a wooden spoon until the dry ingredients are all incorporated, turn out onto a floured work space and knead for 10 minutes until the dough is smooth and elastic.  Let rise in a covered 6-quart container for several hours.  The dough can then be refrigerated for up to 10 days.

When ready to bake, cut off a third of the dough and shape quickly into a round, using as little flour as needed to keep the dough from sticking to your hands.  Let the dough sit for at least 45 minutes, longer if it has been refrigerated so that it comes to room temperature.

Preheat the oven to 450 degrees.  If you want a crustier loaf, put a cast iron or oven-safe dish in the oven when preheating and add 1/2 cup ice for steam when you put the loaf in.  Slash the loaf and transfer to the oven.  Bake for 15 minutes at 450, then turn the oven down to 400 and bake for an additional 25-35 minutes, until the crust is a rich brown.

The great thing about this bread is that you can play a lot with the flavorings.  Different types of coffee, chocolate, and molasses will all add to the bread's flavor.  Play with the amount of coffee and chocolate for lighter or richer flavors.  Use instant espresso or typical espresso blends for a typical coffee flavor, or experiment with more unique and exotic coffees.  Play with the bake time and temperature - this bread can take a longer bake time if you add ice to a dish in the first 15 minutes of baking.  If you don't use the dough all at once, the flavors will change as the dough sits in the fridge, with an almost sourdough undertone developing after 4-6 days.