Pumpernickel Bread

Directions

1. 1
   Dissolve yeast in 1/2 cup warm water with 1/4 teaspoon sugar. In a small, heavy saucepan, combine the coffee, oil, chocolate and molasses.
2. 2
   Simmer, stirring over low heat until the chocolate is completely melted.
3. 3
   Remove from heat and let cool to lukewarm.
4. 4
   In a large mixing bowl, combine the melted chocolate and coffee mixture with the dissolved yeast.
5. 5
   Stir in the salt and rye flour and mix with an electric mixer.
6. 6
   Gradually beat in the unbleached flour, adding no more than 1 cup at a time to make a workable dough.
7. 7
   Remove the dough to a lightly floured surface and knead for about 10 minutes, adding additional unbleached flour as necessary, until dough is smooth and elastic.
8. 8
   The dough will feel very heavy.