Combine warm water and yeast and allow to proof for 10 minutes. Yeast should be foamy.

Whisk together bread flour, rye flour, seeds and salt. Add to yeast mixture along with vegetable oil and stir until combined.

Divide dough in half. To one half, add sugar. To the other half, add cocoa powder, molasses and instant coffee. Knead each half for 5-8 minutes, until dough is smooth and elastic and springs back when poked.

Place each half of dough in an oiled bowl. Cover and allow to rise in a warm spot for 1 hour, or until roughly doubled in size.

Turn dough out onto a lightly-floured surface. Cut each ball of dough in half again, so you have two pieces each of dark and light dough.

Using your hands or a rolling pin, flatten each piece of dough to a rectangle roughly the length of your loaf pan. Stack dough slabs on top of each other, then roll into a log. Tuck ends under, then transfer to an oiled 9x5" loaf pan. Cover and allow to rise for another 1 hour in a warm place, until loaf has roughly doubled in size.

During last few minutes of rise time, preheat oven to 350°Bake loaf for 40-45 minutes. Tent with foil if necessary to keep loaf from browning excessively. Loaf should sound hollow when tapped on the bottom.

Allow bread to cool for a few minutes in the pan, then remove and transfer to a cooling rack to cool completely.