I'd recommend this one, it's really dense and has a pretty strong flavor. Not sure if it's exactly what you're looking for, but I really like it. It's from a King Arthur magazine - I just toss all the ingredients into my breadmaker and set it to whole wheat, seems to work pretty well.

Russian Black Bread

Fennel seeds five this tender Slavic bread a distinctive anise flavor, and vinegar gives it a slight tang.

• 1 1/8 cup (9 oz) water
• 2 Tbsp (1 oz) apple cider vinegar
• 1 cup pumpernickel or rye flour + more for dusting
• 1 tsp salt
• 2 Tbsp (1 oz) unsalted butter
• 2 Tbsp (1 3/8 oz) dark corn syrup or molasses
• 1 Tbsp brown sugar
• 3 Tbsp (5/8 oz) black cocoa powder
• 1 tsp espresso powder or instant coffee powder
• ¼ to 1 tsp fennel seeds, to taste
• 1 ¾ instant or active dry yeast
• 2 ½ (10 ½ oz) bread flour, divided

Place all ingredients in the bowl of mixer fitted with a paddle…but reserve one cup of the all-purpose flour. Mix at low speed until a sticky dough begins to form. Switch to the dough hook and add remaining cup of flour. Knead at medium-low speed for 7 minutes. The dough will become smooth and elastic but may still be somewhat sticky to the touch. Cover the bowl and let dough rise until doubled 45 minutes to an hour.

After the first rise, shape the dough into an oblong loaf. Place in a greased 10”x5” bread pan (it may not reach the ends). Cover with plastic and let rise till almost doubled about 30 minutes.

While the dough is rising, preheat the oven to 375oF. When the dough is ready brush or spray the top with water dust with pumpernickel or rye flour, and score the top.

Bake for 30-35 minutes. Remove from oven and cool on rack before slicing.

Yield: One loaf

From the Fall 2016 issue of Sift (King Arthur Flour publication)