Clawson’s Russian Black Bread

In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup of rye
flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and
fennel. In a saucepan, heat water, molasses, butter or margarine,
chocolate and vinegar until warm–110 to 115 degrees–stirring constantly
until chocolate and butter are almost melted. Add liquid to dry ingre-
dients in a mixing bowl and beat a half-minute at low speed, scraping sides
of bowl constantly. Then beat 3 minutes at high. By hand, stir in remaining
rye flour and enough of the all-purpose flour to make a moderately stiff
dough.

Turn out onto a lightly floured surface and knead 8 to 10 minutes, or until
smooth and elastic. Dough may be slightly sticky. Shape into a ball and
place in a greased bowl, turning once to grease the surface. Cover and let
rise in warm place for 1 1/4 to a 1/2 hours, or until almost double.

Punch dough down and divide in half. Shape each half into a ball and place
on a greased baking sheet. Flatten slightly with the palm of your hand.
Cover and let rise in warm place 30 to 45 minutes, or until doubled. Bake
in a 375 degree oven for 50 to 60 minutes, or until browned and bread
sounds hollow when tapped. Remove from baking sheet and cool on wire rack.
In a small saucepan, combine cornstarch and cold water, and cook and stir
until mixture thickens and bubbles. Cook a minute more and brush over the
hot bread.

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