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Black bread is mentioned as being served on ships a lot in the books. this is a quick bread version of old world European black bread.

"The great merchant galleys of Port Kar, and Cos, and Tyros, and other maritime powers, utilized thousands of such miserable wretches, fed on brews of peas and black bread, chained in the rowing holds, under the whips of slave masters, their lives measured by feedings and beatings and the labor of the oar."
~ Hunters of Gor, p 13

Black Bread

Dry Ingredients:

1-1/2 cups rye flour
2-1/2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 Tbsp caraway seeds
1/4 tsp fennel seeds, crushed

Wet Ingredients:

1 cup buttermilk
1/2 cup milk
3/8 cup strong, black coffee
1/4 cup vegetable oil
3 Tbsp molasses
1/2 oz unsweetened chocolate, melted
1 Tbsp cider or white vinegar

Directions:
1. Preheat oven to 350°F. Grease or spray-coat a large (9x5x3-inch) loaf or baking pan.
2. Combine the dry and wet ingredients. This makes a thick, heavy batter.
3. Spoon it into the prepared loaf pan and let it sit for 15 to 20 minutes before baking.
4. Bake for 45 to 50 minutes.
5. Let the bread cool for 10 minutes before removing it from the pan. Makes 13 servings.

Variations:
You can also make this as muffins or rolls.
Try sprinkling the tops with rolled oats before baking.
You can substitute other flours for the rye flour if you haven't got rye flour on hand, but it won’t be as dark or rich.

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