200g rye flour
300g strong white flour
25g fresh yeast
1 teaspoon sugar
150ml warm water
50g black treacle
50g dark chocolate
1 teaspoon salt
1 teaspoon caraway seeds (optional)
Preheat oven to 220°C.
Dissolve sugar in warm water, add yeast and mix well. Leave for 15 minutes until frothy.
Gently dissolve treacle and chocolate in the milk. Cool to hand hot.
Place the flours and salt in a large bowl, add both liquids and mix to a dough. Knead well. Cover dough and leave to rise for 1 hour.
Knead the dough again then form into an even ball of dough. Sprinkle with caraway seeds. Place on an oiled baking tray and leave to rise for 30 minutes. Bake for 40-50 minutes.