Russian Black Bread

1. 1/2 cup lukewarm water
2. 1 cup low-fat buttermilk — at room temperature
3. 2 tablespoons molasses
4. 2 tablespoons light honey
5. 1 package active dry yeast
6. 4 cups whole-wheat flour
7. 1 1/2 cups rye flour
8. 1 tablespoon crushed caraway seed
9. 1/2 teaspoon onion powder
10. 1/2 teaspoon crushed fennel seed
11. 2 tablespoons grain coffee
12. 2 tablespoons carob powder
13. 2 tablespoons safflower oil, plus oil for coating pans

In a large bowl combine the water, buttermilk, molasses, honey, and yeast. Stir until yeast dissolves. Let stand for 5 minutes. Stir in 2 cups of flour, or enough to form a thick batter. Stir well; let stand 20 minutes. Stir batter down, then add rye flour, caraway seed, onion powder, fennel seed, grain coffee, carob powder, and 2 Tbsp safflower oil to form a thick dough. Lightly flour a counter or breadboard and turn dough onto board. Knead until smooth and elastic (5 to 10 minutes). Lightly oil a mixing bowl and put kneaded dough into it. Cover with a dish towel and let rise for 40 minutes. Punch down dough; cover again and let rise 30 minutes. Lightly oil a 2-quart loaf pan and preheat oven to 350 degrees F. Form dough into 1 large loaf; press into pan. Let rise 10 minutes. Bake until loaf sounds hollow when tapped and comes easily out of pan (50 minutes to 1 hour). Let cool before slicing.