Russian Black Bread

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/2 cups warm water (100u0b0 to 110u0b0)
• 4.6 ounces brown rice flour (about 1 cup)
• 4.2 ounces sweet white sorghum flour (about 1 cup)
• 4.2 ounces tapioca flour (about 1 cup)
• 1.8 ounces flaxseed meal (about 1/2 cup)
• 2 tablespoons unsweetened cocoa
• 1 tablespoon brown sugar
• 1 tablespoon caraway seeds
• 1 teaspoon instant coffee granules
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 2 tablespoons molasses
• 2 tablespoons cider vinegar
• 2 large eggs
• Cooking spray

1. Dissolve yeast in 1 1/2 cups warm water in a small bowl; let stand 5 minutes.
2. Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Combine flours, flaxseed meal, cocoa, and next 5 ingredients (through salt) in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Add yeast mixture, butter, molasses, vinegar, and eggs; beat until blended. Spoon batter in a 9 x 5-inch loaf pan coated with cooking spray. Cover loosely with plastic wrap, and let rise in a warm place (85u0b0), free from drafts, 1 hour or until dough is just above top of pan.
3. Preheat oven to 400u0b0.
4. Bake at 400u0b0 for 20 minutes. Cover top of bread with foil; bake an additional 25 minutes. Remove foil from bread; bake 5 minutes. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

yeast, warm water, brown rice flour, sweet white sorghum flour, tapioca flour, meal, unsweetened cocoa, brown sugar, caraway seeds, coffee granules, xanthan gum, salt, unsalted butter, molasses, cider vinegar, eggs, cooking spray

Taken from www.myrecipes.com/recipe/russian-black-bread (may not work)