Ingredients

• *cup boiling coffee
  
• 2 tablespoons crushed caraway seed
•  *cup milk
  
• 1/4 cup light molasses
  
• 1 square semi-sweet chocolate
  
• 3 tablespoons butter
  
• *cup barley flour
  
• 1 cup rye flour
  
• 2 cups bread flour
  
• 1 envelope dry active yeast
  
• 1 teaspoon salt
  
• 3/4 cup sourdough starter*
  
• *cup mashed potatoes
  

*Recipes for sourdough starters are feature in many bread cookbooks.

Directions

Pour coffee over caraway seeds and let steep. Meanwhile, in a small saucepan combine milk,
molasses, chocolate and butter. Heat until chocolate and butter are melted; add coffee
mixture and let cool to between 120 F and 130 F. Combine in a large bowl the cooled liquid
and all the remaining ingredients. Mix to a dough and continue mixing vigorously until it
comes away clean from the sides of the bowl. Turn the dough onto a floured surface and
knead for about 10 minutes. Use as little dusting flour as possible while working the dough.
Shape into a ball; place in greased bowl and turn once. Cover with a dry, lint-free towel and let
rise in warm place until double, about an hour. Punch down; shape into a loaf. Place in greased
9x5x3-inch loaf pan. Cover and let rise to double. Bake in 350 F oven about 45 minutes

Makes 1 loaf.