Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and oil then beat until smooth. Stir in enough unbleached or bread flour to make a SOFT dough. Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Shape each half into a ball and place in the center of 2 greased 8-inch round cake pans. Cover and let rise until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or until done.
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|Serving Size: 1 Serving (965g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 264 (8%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 7g|
|Cholesterol 15.3mg||5 %|
|Sodium 81.3mg||3 %|
|Potassium 3799.2mg||100 %|
|Total Carbohydrate 738.8g||217 %|
|Dietary Fiber 141.3g||565 %|
|Sugars, other 597.5g|
|Protein 89.1g||127 %|
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Calories per serving: 3362
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