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Food Processor Directions: In a saucepan, heat 1/2 c. water, vinegar, molasses and cocoa over medium heat till boiling.
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Cold to lukewarm.
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Insert steel blade in food processor.
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In container, combine flours, bran cereal, caraway seeds, honey, salt, coffee and onion pwdr.
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Add in margarine and process 20 to 30 seconds or possibly till mix is well combined.
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Dissolve yeast in 1/4 c. hot water.
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With processor running, add in yeast gradually through feed tube, then add in molasses mix processing till dough forms a ball, clearing the sides of the bowl.
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Turn dough onto a lightly floured board and knead 2 to 3 min.
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Place in a greased bowl, turning to grease the top.
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Cover and let rise in a hot place, free from drafts, till double in bulk, about 2 hrs.
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Punch dough down.
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Shape into a ball and place in center of a greased 8-inch round cake pan.
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Cover and let rise till double in bulk, about 1 hour.
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14
Bake at 350 F (180 C) for 35 to 40 min.
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15
To glaze bread and give it a shiny crust, combine cornstarch and cool water in saucepan.
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Cook, stirring occasionally, till mix boils.
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Continue to cook for 1 minute.
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As soon as bread is baked, brush cornstarch mix over top of loaf.
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Return bread to 350 F (180 C) oven and bake 2 to 3 min longer or possibly till glaze is set.
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Remove from pan and cold on a wire rack.
