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Now here is another bread delight from the kitchens of  thejeweledhorn

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This one's for you,  chrismukkah

1 3/4 cup water
3 Tablespoons vinegar
3 Tablespoons molasses
3 Tablespoons butter, softened or melted
1 Tablespoon brown sugar
2 teaspoons salt, plus extra
4 cups bread flour
1 1/3 cup rye flour
4 Tablespoons cocoa powder
1 teaspoon coffee grind
1 Tablespoon ground caraway seeds
2 1/2 teaspoons active dry yeast

Place into a bread machine in order listed. For yeast, make a small well in the flour and place yeast inside well. Set bread machine to "Dough" function. When done, flour hands. Dough will be sticky and moist. Divide between two 9x5 greased loaf pans. Sprinkle additional salt over tops of loaves.

Bake at 350 degrees in oven for 35 minutes or until inside of loaf reaches 200 degrees on a food thermometer. Allow to rest until slightly warm to touch. Turn out, slice, and serve with salted butter or cheese. Crumb is incredibly moist; flavor is a rich, mild tang.

Russian Black Bread adapted from recipe in Bread Machine Magic by Linda Rehberg and Lois Conway.

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Allergy warning – recipe contains dairy products