Before I delve further into the recipe I want to take some time to describe why the beer choice was so important to this bread: Quality of ingredients is everything.
I wanted a bread that is rich, soft, dense, with notes of coffee and chocolate. But I also wanted to balance that with the slightly bitter taste of hops to balance out the sweet complexity of the malt and the molasses.
What you will need:
12 oz bottle of a dark beer
1/3 cup molasses (dark)
1 1/2 tsp instant coffee (I used expresso)
2 tbsp dry milk powder
2 cup bread flour
1 cup whole wheat flour
1 cup rye flour
3 tbsp unsweetened cocoa powder
1 tsp salt
2 tbsp (soft) butter
2 tsp yeast (bread machine)
Place the ingredients into bread maker in the order they are listed. Put the bread maker on dough cycle. When the dough cycle has ended, knead the dough and shape it in a ball. Allow to rise for 40 min. Preheat the oven to 350. Bake bread for 35 minutes or until it sounds hollow when tapped.
When it is done, take it out of the oven