3 1/2 c Cups all-purpose; to 4 cups
-flour
4 c Rye flour
2 c Whole bran cereal
2 pk Active dry yeast
2 tb Instant coffee
2 tb Caraway seed
1 tb Sugar
1 tb Salt
1 ts Fennel seed; crushed
2 1/2 c Water
1/2 c Molasses
1/4 c Butter; or margarine
1 Square; (1 ounce)
-unsweetened
-chocolate
2 tb Vinegar
1/2 c -Cold water
1 tb Cornstarch
In large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the
rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed,
sugar salt, and fennel seed. In saucepan heat together the 2 1/2 cups
water, molasses, butter or margarine, chocolate, and vinegar just till warm
(115 to 120 deg.F) and chocolate and butter are almost melted; stir
constantly. Add molasses mixture to flour mixture in mixer bowl. Beat at
low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at
high speed. Stir in remaining 3 cups rye flour and as much of the remaining
all-purpose flour as you can mix in with a spoon. Turn out onto lightly
floured surface. Knead in enough of the remaining all-purpose flour to make
a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
(Dough may be slightly sticky because of the rye flour.) Shape into a ball.
Place in lightly greased bowl; turn once to grease surface. Cover; let rise
in warm place till nearly double (1 1/4 to 1 1/2 hours). Punch down; divide
in half. Shape each half into a ball. Place on greased baking sheets.
Flatten slightly with palm of hand to 6-to 7-inch diameter. Cover; let rise
till nearly double (30 to 45 minutes). Bake in 375 deg. oven for 50 to 60
minutes or till well browned and bread sounds hollow when tapped. Remove
from baking sheets; cool on wire rack. Meanwhile, in small saucepan combine
the 1/2 cup cold water and cornstarch. Cook and stir till thickened and
bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves.
Yields
1 Servings