Russian Black Bread

Russian Black Bread (King Arthur Recipe) 235g water, lukewarm 28g cider vinegar 106g King Arthur Organic Medium Rye Flour 8g Table salt 28 g unsalted butter (room temperature) 43g dark corn syrup or molasses 14g brown or dark brown sugar 18g black cocoa 1tsp espresso powder 1/4-1 tsp fennel seeds 1 3/4 tsp instant yeast 300g King Arthur Bread Flour 1. Mix together all ingredients EXCEPT 120g or about 1 cup of the bread flour. When completely combined add the rest of the bread flour. 2. Knead for 7 minutes, scrape down the bowl form dough into ball and cover with plastic wrap let dough proof for one hour or until doubled in bulk. 3. Shape dough and place into prepare 9x5 bread pan. Cover with greased plastic and let rise for 60-90 minutes or until doubled in bulk. 4. Preheat oven to 375, spray top of loaf with water, dust with medium rye flour and score the top. 5. Bake for 35 minutes or until bread sounds hollow when tapped or when an instant thermometer reads 200-205F. Remove from pan, cool on rack before slicing.