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1
Makes 2 loaves Sprinkle yeast and sugar over 1/4 cup water; stir to dissolve.
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2
Let stand until foamy, about 10 minutes.
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3
Melt chocolate and margarine with 1 1/4 cups water in large bowl set over gently simmering water.
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4
Stir until smooth.
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5
Remove from over water.
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6
Blend in molasses, vinegar and salt.
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7
Mix in cereal.
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8
Let cool.
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9
Grease large bowl.
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10
Blend yeast into cereal mixture.
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11
Gradually stir in 2 cups all-purpose flour and rye flour.
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12
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more all-purpose flour if necessary to form workable dough.
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13
Add dough to prepared bowl, turning to coat entire surface.
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14
Cover and let rise in warm draft-free area until doubled in volume, about 2 hours.
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15
Grease two 3x2x7-inch loaf pans.
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16
Punch dough down.
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17
Turn out onto lightly floured surface and let rest 3 minutes.
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18
Knead 3 minutes.
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19
Divide dough in half.
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20
Roll each into 7x8-inch rectangle.
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21
Starting with long side, roll dough up into cylinder.
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22
Tuck ends under and pinch seam to seal.
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23
Place seam side down in prepared pans.
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24
Cover and let rise in warm draft-free area until doubled, about 1 1/2 hours.
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25
Preheat oven to 375F (190C).
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26
Bake until loaves sound hollow when tapped on bottom, about 45 minutes.
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27
Remove bread from pans.
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28
Let cool completely on rack before serving.
