This deep, mahogany-brown loaf gets its color and complexity from cocoa powder, instant coffee, and a good hit of caraway seeds folded right into the dough. Molasses adds that classic deep sweetness up front and again in a simple glaze brushed over the crust before baking, giving the finished loaf its shiny, almost lacquered top. The dough itself is dense and a little sticky to work with, which is exactly what gives this style of bread its signature tight, chewy crumb once it's baked through and cooled. Letting it rise twice — once as a ball, once shaped in the pan — builds real structure, so it slices cleanly and holds together for sandwiches or a simple smear of something savory. Cooling it fully before cutting matters here more than usual, since the crumb needs that time to set. It's a satisfying, from-scratch loaf to bake if you're keeping an eye on wheat and want something hearty and full-flavored to show for it.
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Combine the warm water, yeast, and 2 tbsp molasses in a large mixing bowl. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the yeast is visibly active.
Add the caraway seeds, cocoa powder, instant coffee, salt, and olive oil to the yeast mixture and stir until combined.
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