1 1/2 cups water
1 tbsp white wine vinegar
3 tbsp black treacle
4 tbsp vegetable spread or margarine
1 tsp caster sugar
1 tsp salt
1 1/2 tsp caraway seeds
2 tbsp cocoa powder
200g rye flour
450g strong white bread flour
1/2 cup wheat germ
2 tsp instant yeast
Combine the flours, wheat germ, sugar, salt, cocoa powder, caraway seeds and yeast in a large mixing bowl.
In a saucepan, heat the water, vinegar, treacle and margarine until the water is just tepid (the margarine doesn't need to be melted).
Add this liquid mixture to the flours and turn the mixture round with your fingers.
Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes.
When your dough feels smooth and silky, put it into a bowl, cover with a tea towel and leave to rise on a warm place, until doubled in size - at least 1 hour.
Line a bread loaf tin with baking parchment paper or grease it with butter.
Tip the dough onto a lightly floured surface and knock the dough back. Roll up the dough into the shape you want it and tip it inside the tin.
Cover the tin with cling film and leave to prove for another 30 minutes.
Meanwhile, heat the oven to 180ºC.
Brush the top of the dough with water, sprinkle it with flour and with the help of a sharp knife or scissors, make a few slashes on its surface.