Winterfell Black Bread

• 2/3 cup warm water
• 1 3/4 teaspoons active dry yeast (1 package)
• 3 tablespoons molasses
• 2 teaspoons canola oil
• 1 cup medium rye flour
• 1 teaspoon kosher salt
• 1 tablespoon caraway seeds, toasted and ground
• 2-3 cups bread flour
• 1 tablespoon honey
• 1 tablespoon strong coffee

1. 1. In a large bowl, combine water, yeast, and 1 tablespoon of the molasses. Stir to dissolve and let stand until foamy, about 10 minutes.
2. 2. Add remaining molasses, oil, and rye flour; stir to combine. Add salt, caraway, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 5-8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
3. 3. Coat a 9" x 5" loaf pan with pan spray and line the bottom and short sides with a strip of parchment. (If you don't have pan spray and parchment, grease the bottom and sides of pan with vegetable shortening.) Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350u0b0F.
4. 4. Combine honey and coffee; brush gently onto the surface of risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

water, active dry yeast, molasses, canola oil, medium rye flour, kosher salt, caraway seeds, bread flour, honey, coffee

Taken from www.epicurious.com/recipes/food/views/winterfell-black-bread-395289 (may not work)