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1
In a medium saucepan combined the water and cornmeal and cook the mixture over low heat, stirring with a wooden spoon, until it becomes thick and smooth, about 5 minutes.
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2
Remove from heat and add molasses, butter, salt, sugar, optional caraway seeds, and chocolate.
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3
Stir until well blended and pour into a mixer bowl. Set aside until it has cooled to 105 to 115 degrees.
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4
Stir in the yeast and mashed potato.
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5
When all ingredients are blended, add the 3 cups rye and 1 cup whole wheat flour. The dough will be stiff and sticky.
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6
Turn the dough onto a work surface liberally sprinkled with whole wheat flour. Oil hands and flour board. Scrape board as needed..
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7
Some mixer dough hooks will knead the dense dough; others may not. If yours won't knead by hand.
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8
Be patient and presently the dough will respond and begin to clear the work surface, and your fingers. Knead until the dough is somewhat elastic, though it will be stiff, about 8 minutes by hand or with the dough hooks
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9
First Rising: Place in a greased bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 75-90 minutes.
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10
Shaping: Punch down the dough, knead out the air bubbles, and form into a round, smooth ball. It may be divided to form smaller loaves or rolls if you wish. Place on the baking sheet.
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11
Second Rising: Cover the loaf with wax paper and leave to rise until doubled in bulk, about 1 hour.
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12
Preheat: Preheat the oven to 375 about 20 minutes before baking.
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13
Baking: Brush the loaf with the egg white-water mixture.
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14
Place in the oven and bake for 50 minutes, or until the bottom crust sounds hollow and hard when tapped with a finger. The loaf will be a rich dark brown. If the loaf appears to be browning too quickly, cover with a piece of foil or brown paper sack. (If using a convection oven, reduce heat 40 degrees.)
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15
Final Step: Remove the bread from the oven and place on a metal rack to cool.
