This is a modified version of the Pumpernickel loaf in Andris Lagsdin's "Baking with Steel" book...
365g bread flour
185g rye flour
22g unsweetened cocoa powder
9.5g sugar
12g sea salt
330g brewed coffee (I used 250g coffee and 80g water for a slightly less bold flavor)
45g molasses
45g olive oil
3g active dry yeast
Wisk together dry ingredients and add to the bowl of a stand mixer with a dough hook attached. Combine the wet ingredients in a separate bowl and mix to get the molasses dissolved completely. Add the wet ingredients to the bowl of the stand