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1
Combine white and rye flours in a large mixing bowl, combine 1 1/2 cups of flour mixtures, salt, bran cereal, cornmeal and dry yeast; mix well.
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2
In a large saucepan, combine water, molasses, chocolate, and butter/margarine.
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3
Heat over low heat until liquid is very warm (120-130 F).
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4
The butter and chocolate do not have to be completely melted.
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5
Gradually add liquid ingredients to dry and beat 2 minutes with an electric mixer at medium speed, scraping bowl occasionally.
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6
Add potatoes and 1 cup flour mixture.
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7
Beat at high for 12 minutes, scraping bowl.
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8
Stir in caraway seed and enough additional flour mixture to make a soft dough.
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9
Turn dough out onto lightly floured board.
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10
Knead until smooth and elastic, about 15 minutes.
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11
Place dough in greased bowl, turning once to grease top.
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12
Cover with a clean towel and let rise in a warm place until doubled in bulk, about 1 hr.
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13
Punch down and turn onto lightly floured board.
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14
Divide dough in half and shape each half into a round ball.
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15
Place shaped dough in two 8-inch round cake pans which have been greased.
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16
Cover with a clean towel and let rise in a warm place until doubled in bulk, approx. 45 minutes. Bake breads at 350 F about 50 minutes or until loaves sound hollow when tapped with knuckles.
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17
Remove bread from pans to cooling racks.
