Steakhouse Black Bread

• 1 1/3 cups strong brewed coffee, warm (between 105 and 115 degrees F)
• you can use 2/3 cup coffee concentrate + 2/3 cup water
• 1/4 cup vegetable oil
• 1/4 cup dark molasses
• 2 Tbsp brown sugar
• 1 cup whole wheat flour
• 1 cup rye flour
• 2 cups bread flour, DIVIDED
• 2 Tbsp unsweetened cocoa powder
• 1 1/2 tsp salt
• 2 1/2 tsp active dry yeast or bread machine yeast
• 2 Tbsp margarine
• 1/2 cup rolled oats

Warm the mixing bowl of your KitchenAid mixer. In the warmed bowl, place the warm coffee. Add the yeast. Let rest for about five minutes.

Add the brown sugar and allow to sit a few more minutes until frothy.

Add the salt, molasses, and oil. Using the dough hook, mix on low speed, then add in the cocoa powder. Slowly add in the wheat flour, then the rye flour, then 1 cup of bread flour. Remove the dough to a clean, floured surface.

Knead in the rest of the flour a bit at a time. It should be smooth and elastic. Place the dough in a greased bowl. Flip it over to grease both sides. Cover and allow to rise about an hour, or until it has doubled in size. To check for this, with a pair of greased fingers, lightly press into the dough about a half an inch. If the indentation remains, the dough has risen.

Preheat the oven to 375 F.

Remove from the bowl. Cut the dough into 12 portions and form into balls. Allow to rise again (it should be less than an hour). Melt the margarine and brush over the roll. Use the rolled oats to cover the tops of the rolls.

Bake rolls for about 20 minutes.

Makes 12 rolls, 6 WW PointsPlus each.