Fennel-Rye Black Bread

This bread has quite the unique flavor. I'm not sure if it's the coffee, cocoa, fennel or the combination of all three. Although I don't have pictures of it, it's a really pretty dark bread.

Fennel-Rye Black Bread
1 1/3 cups water
2 tsp. yeast
1 1/2 tsp. salt
2 Tbsp. canola oil
1 Tbsp. coffee granules
1 Tbsp. cocoa powder
2 tsp. fennel seeds, crushed
1 1/2 cups rye flour
2 1/2 cups bread flour

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add salt, canola oil, coffee, cocoa, fennel, rye flour and half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in almonds. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 35 to 40 minutes until loaves are golden and wooden skewer comes out clean. Cool on wire rack.