-
1
Combine rye and white flour in a large bowl.
-
2
Mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee, onion powder, fennel seed and undissolved yeast.
-
3
In a saucepan, combine 2 1/2 cups water, vinegar, molasses, chocolate and margarine. Heat over low heat until liquids are warm.
-
4
(Margarine and chocolate do not need to melt.) Gradually add dry ingredients and beat 2 minutes at medium speed or by hand.
-
5
Stir in dough, additional flour mixture to make a soft dough.
-
6
Turn out onto lightly floured board.
-
7
Cover dough with bowl and let rest 15 minutes.
-
8
(Dough may be sticky.)
-
9
Place in a greased bowl, turning to grease top.
-
10
Cover; let rise in warm place until double in size (about 1 hour).
-
11
Punch dough down.
-
12
Turn onto lightly floured board.
-
13
Divide in half.
-
14
Shape into balls about 5-inches in diameter.
-
15
Place each ball in a greased 8-inch round pan.
-
16
Cover; let rise until double in size.
-
17
Bake at 350u00b0 for 40 to 50 minutes. Meanwhile, combine cornstarch and 1/2 cup cold water, stirring constantly over medium heat until mixture boils.
-
18
Continue stirring constantly for 1 minute.
-
19
As soon as bread is baked, brush mixture over top of loaves.
-
20
Return to oven for 2 to 3 minutes or until glaze is set.
-
21
Remove from pan and cool.
