Russian Black Bread

Instructions

1. Prepare the yeast mixture
   In a small bowl, dissolve the yeast and sugar in 1/2 cup of the warm water. Let stand for about 10 minutes until foamy and activated.
2. Mix the dry ingredients
   In a large mixing bowl, combine the rye flour, all-purpose flour, cocoa powder, coffee granules, caraway seeds, fennel seeds, cinnamon, and salt. Mix thoroughly to ensure even distribution of the spices.
3. Combine wet and dry ingredients
   Make a well in the center of the dry ingredients. Add the yeast mixture, molasses, butter, and remaining warm water. Stir until a shaggy dough forms, then turn out onto a floured surface.
4. Knead the dough
   Knead the dough for 8-10 minutes until smooth and elastic. The dough will be slightly sticky but should form a cohesive ball. Add a small amount of flour if needed, but avoid adding too much as it will make the bread dry.
5. First rise
   Place the dough in a greased bowl, turning once to coat. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
6. Shape the loaf
   Punch down the dough and shape into a round or oval loaf. Place on a parchment-lined baking sheet or in a greased 9x5-inch loaf pan. Cover and let rise for another 30-45 minutes until nearly doubled.
7. Prepare for baking
   Preheat the oven to 350°F (175°C). Brush the top of the loaf with beaten egg white for a shiny crust. Using a sharp knife, make a few shallow slashes on top of the loaf to allow for expansion during baking.
8. Bake the bread
   Bake for 40-45 minutes or until the bread sounds hollow when tapped on the bottom. For best results, place a small pan of water on the bottom rack of the oven to create steam during baking. Transfer to a wire rack to cool completely before slicing.