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1
In a large bowl or in the bowl of a stand mixer, combine 1/2 cup bread flour, yeast and water; stir. Let it sit until slightly foamy, about 10 minutes.
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2
In a separate large bowl, sift or whisk together remaining bread flour, whole wheat flour, rye flour and cocoa powder.
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3
Add flour mixture into the yeast mixture and mix. Then add oil, sugar and salt and mix. Gradually stir in black coffee until a dough forms.
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4
Knead dough on a lightly floured surface by hand for 10 minutes until dough is firm, yet smooth and elastic. Or you can knead dough using a stand mixer with dough hook for 5 minutes until dough is firm, yet smooth and elastic. You may need to add a little more water or flour as you knead to achieve the proper consistency.
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5
Shape dough into a ball and place in a large, lightly greased bowl. Cover bowl with plastic wrap. Transfer to a warm place and let dough rise until doubled, about 1-2 hours.
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6
Punch down dough. Shape into a sandwich bread shaped loaf and place in a lightly greased 9-by-5-inch loaf pan. Cover with a tea towel and let it rise until doubled, about 1-2 hours.
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7
Preheat oven to 375 F at the end of the rise time. When dough is risen, place it in the oven and bake until deep golden brown and baked through, about 35-40 minutes (to test for done-ness, remove bread from loaf pan and gently thwack the bottom; it will make a hollow sound when it's done).
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8
Remove bread from oven and let it cool for 10 minutes in the loaf pan. Remove from pan and let it cool completely on a cooling rack before slicing.
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9
Recipe adapted from Roxana's Home Baking.
