Ingredients
4 to 4-1/2 cups all-purpose flour4 cups rye flour2 cups All-Bran2 packages (1/4 ounce each) active dry yeast2 tablespoons instant coffee granules1 tablespoon sugar1 tablespoon salt1 tablespoon caraway seeds1 teaspoon fennel seed, crushed1/2 teaspoon ground coriander3 cups water, divided1/2 cup molasses1/4 cup butter, cubed2 tablespoons cider vinegar1 ounce unsweetened chocolate1 tablespoon cornstarch
Preparation
In a large bowl, combine the first 10 ingredients. In a saucepan, heat 2-1/2 cups water, molasses, butter, vinegar and chocolate to 120°-130°. Add to dry ingredients; beat just until moistened.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Divide dough in half; shape each portion into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 50-55 minutes or until golden brown. Remove from pans to wire racks to cool.
In a small saucepan, combine the cornstarch and remaining water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over bread.
