CHOCOLATE RYE TEA LOAF

1 cup (106g) light/medium rye flour

1/2 cup (60g) all-purpose flour

1/2 cup (42g) Dutch process cocoa

3/4 teaspoon salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground coffee/espresso (optional) 4 tablespoons (57g) butter, at room temperature, plus 1 tablespoon melted butter for greasing pan if not using baking spray

1/4 cup (50g) vegetable oil

1 cup (198g) granulated sugar

2 teaspoons vanilla extract

2 large eggs, at room temperature

3/4 cup (170g) sour cream

Heat the oven to 350 degrees. Lightly grease a 9-by-4 1/2-inch loaf pan with 1 tablespoon melted butter or baking spray.

In a bowl, whisk together the rye flour, all-purpose flour, cocoa, salt, baking powder, baking soda and ground coffee, if using. Set aside.

In a bowl of a stand mixer, beat 4 tablespoons butter, oil, sugar and vanilla on medium speed until smooth, about 3 to 5 minutes.

Add the eggs one at a time, beating well after each addition and scraping the bottom and sides of the bowl as needed.

Add one-third of the dry ingredients to the batter, mixing on low to combine gently. Still on low speed, beat in half the sour cream. Add another third of the dry ingredients, then the remaining sour cream. Stir in the remaining dry ingredients. Scrape the sides and bottom of the bowl, then beat briefly on low until the batter is just combined and smooth.

Pour the batter into the prepared loaf pan, then use a spatula to spread it evenly. Bake 35-40 minutes, rotating halfway though. To test for doneness, insert a toothpick into the center of the loaf. It should come out dry and clean. Let cool 10 minutes before removing loaf from pan.

Serves 9.

Per serving: 304 calories (percent of calories from fat, 45), 5 grams protein, 40 grams carbohydrates, 23 grams total sugars, 3 grams fiber, 16 grams total fat (7 grams saturated), 64 milligrams cholesterol, 321 milligrams sodium.