This bread is a spin off of a Russian black bread. It is similar to a rye bread. I used saison as the beer because it is what I had on tap, but a Rye PA would work really well. 
Saison Black Bread (yields 2 loaves)
1 c. very warm water (not boiling)
1/2 c. saison or any other beer
2 tsp. active dry yeast
2 tbsp. apple cider vinegar
2 tbsp. corn syrup (dark if you have it, but light will work just as well)
2 tbsp. butter, room temperature
2 1/4 c. bread flour
3/4 c. rye flour
1/2 c. spent grain flour
1 tsp. salt
1 tbsp. brown sugar
3 tbsp. cocoa powder, unsweetened
1 tsp. instant coffee granules
1 tbsp. caraway seeds
In a stand mixer bowl, mix water and beer and yeast. Let sit for about 5 minutes or until it gets foamy.
Using the dough hook attachment, begin to mix in the remainder of the ingredients - scraping the sides as needed. Once everything has mixed, knead for about 8 minutes. Keep an eye on the dough. Add more bread flour if needed - you want the dough to start to clean off of the sides of the bowl. Once you have reached this stage, empty out dough on a lightly floured surface and gently shape into a ball. Place ball of dough in a large oiled bowl and cover with plastic wrap. Set in warm place and allow to rise till at least doubled in size; about one hour.
After the dough has doubled, punch down. Transfer dough to a lightly floured surface and gently shape into a rectangle. Cut dough in half. Shape each piece into a loaf by folding it into thirds and place it seam side down in a greased loaf pan. Cover loaf pans with a towel and let rise again; about another 30-45 minutes.
Place an oven-safe shallow dish in oven on lowest rack. Fill with water. Heat oven to 400F. After oven heats, place both loaves in oven on the middle rack. Bake for 20-25 minutes or when lightly browned and loaf sounds hollow when tapped.
Cool in pan on wire rack for 10-15 minutes. Take bread out of pans and let cool completely on wire rack.
Enjoy!
