Dan Lepard had a great recipe in The Guardian magazine back on 19 September 2009. I don't recall anyone here posting about it, but when I tried it I encountered a problem. Nothing insurmountable, though, thanks to Dan's forum.

Anyway, I wrote about it in detail at my blog [1]. I'm putting this here in case anyone else comes looking.

And here's the warning: be very careful not to overheat the initial mixture of rye and coffee.

Happy baking

Jeremy