DARK RYE SANDWICH BREAD

You can make this bread without an electric mixer, using a wooden spoon and knead about 5 minutes with your hands. I have been making bread for over 45 years and it is so rewarding to see the product of your efforts. The cocoa gives the bread a dark color and the espresso or instant coffee gives the bread a little "kick".

2 cups warm water

1 T active dry yeast

2 T brown sugar

2 T cocoa powder

¼ t ground ginger

2 ½ cups bread flour

2 cups dark rye flour

1 T instant espresso or coffee

1 T caraway seeds (optional)

2 t avocado oil

1 ½ t sea salt

Pour warm water into the bowl of an electric mixer, fitted with a dough hook.

Sprinkle in the yeast and let proof for 10 minutes

Add the brown sugar, cocoa powder, ginger, flours, espresso, caraway seeds, oil, and sea salt.

Turn on the mixer and mix for 6 minutes.

Place dough into a lightly oiled bowl, cover with a damp clean tea towel and set aside in a warm place to rise until double in bulk, about 60 to 90 minutes.

Press dough into a rectangle shape to the length of your loaf pan.

Roll into a loose log and place in an oiled loaf pan.

Let rise another 40 minutes.

Bake loaf in a 375 degree F oven for 45 minutes.

Let cool in pan for 10 minutes, then remove from pan and let bread cool on a wire rack.