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1
Combine white and rye flours.
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2
In a very large bowl, combine 2 cups flour mixture, salt, cereal, cornmeal and undissolved yeast.
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3
In a sauce pan, combine water, molasses, chocolate and butter.
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4
Heat over low heat until liquids are very warm (120-130F).
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5
(Butter and chocolate do not need to melt.
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6
).
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7
Gradually add liquid mixture to dry and beat for 2 minutes at medium speed, scraping bowl occasionally.
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8
Add potatoes and 1 cup of flour mixture.
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9
Beat at high speed for 2 minutes, scraping bowl occasionally.
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10
Turn dough out on to a lightly floured board.
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11
Stir in caraway seed (if using), and enough additional flour mixture to make a soft dough.
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12
Turn dough on to a lightly floured board; cover and let it rest for about 15 minutes.
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13
Knead dough until smooth and elastic (about 15 minutes).
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14
Place dough in a greased bowl, turning to grease the top.
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15
Cover, and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
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16
Punch dough down and let rise again (about 30 minutes).
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17
Punch dough down, and turn out on to a lightly floured board.
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18
Divide dough into 3 equal pieces.
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19
Shape dough into round balls.
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20
Place each ball in a greased round (8 or 9 inch) cake pan.
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21
Cover, and let rise again until doubled in bulk (about 45 minutes).
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22
Bake at 350F for about 50 minutes, or until done.
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23
Remove bread from pans and cool on a wire rack.
