Mix sugar, yeast, and warm water in a bowl. Mix until they dissolve and let the mixture stand for about 10 minutes, until it becomes foamy.
Warm up the molasses and butter together in a bowl, creaming them together until they become smooth. Add apple cider vinegar and let your mixture cook for a few minutes.
In another bowl, mix together the rye, 1 ½ cups of flour, cocoa powder, coffee, salt, fennel, caraway, and bran. Keep mixing until they combine smoothly.
Then, add in molasses and yeast to that flour mixture and combine until your mixture is smooth.
Create a dough from the mixture, adding flour as necessary to make a sticky but firm dough.
Rest your dough on a countertop or cutting board that has been lightly floured and knead it for abut 8 minutes. When you are finished, the dough should be springy yet firm. (You could also combine everything in a stand mixer using the dough hook and setting the speed to low for about 5 minutes)
From the dough into a ball and set it into a bowl that has been greased. Cover that bowl with a slightly damp towel and allow it to rise. This should take about an hour and a half to two hours.
Preheat the oven to 425 degrees Fahrenheit.
Take the towel off of the dough and sprinkle with caraway seeds and flour. Then cut an “X” shape across the top of the dough, cutting about an inch deep.
Bake your dough at 425 degrees Fahrenheit for 20 minutes. Then, reduce the heat to 350 degrees and cook for an additional 22 minutes. The loaf is done when it has a rich color and makes a hollow sound when you tap on it.
Take the bread out of the oven and allow it to cool for 10 miles on a wire rack. Then, slice into it and enjoy.