Russian Black Bread

Sometimes, my mind is faster than my tongue and I have to stop and remember what I was saying. Ingredients: 2 1/2 cups of bread flour 1 cup of rye flour 1 tablespoon of brown sugar 3 tablespoons of unsweetened cocoa powder 1 tablespoon caraway seed 1/2 tablespoon of fennel seed (optional) 2 teaspoons (1 packet) of rapid rise yeast 1 1/2 cups of water 1 teaspoon of instant coffee 2 tablespoons of molasses 2 tablespoons of cider vinegar 2 tablespoons of vegetable oil Directions: Pour bread flour, rye flour, brown sugar, cocoa powder, caraway seed, fennel seed, and yeast into a large bowl. Stir to mix cocoa powder with other ingredients so it doesn't clump. Mix water, instant coffee, and molasses together and pour into flour mixture. Add vinegar and oil to flour mixture. Stir until it forms a bit of a clump then mix with your hands. When fully mixed together, cover with a clean dish towel and let sit for 10 minutes. After 10 minutes turn dough out onto a floured surface and knead for 10 minutes. Kneading will incorporate flour into dough, add flour periodically to keep surface coated. Form dough into a loaf (oval with length longer than width). Place loaf onto a lightly oiled and floured baking sheet. Cover with a clean dish towel and let sit for 1 hour. Place baking dish into a preheated oven and bake at 375 degrees for 30 minutes. Loaf will have a slight hollow sound when done. Let sit for until cool enough to handle. Slice with a serrated edge knife and enjoy.