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1
In large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar salt, and fennel seed.
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2
In saucepan heat together the 2 1/2 cups water, molasses, butter or margarine, chocolate, and vinegar just until warm (115 to 120 deg.
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3
F) and chocolate and butter are almost melted; stir constantly.
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4
Add molasses mixture to flour mixture in mixer bowl.
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5
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
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6
Beat 3 minutes at high speed.
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7
Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.
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8
Turn out onto lightly floured surface.
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9
Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
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10
(Dough may be slightly sticky because of the rye flour. )
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11
Shape into a ball.
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12
Place in lightly greased bowl; turn once to grease surface.
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13
Cover; let rise in warm place until nearly double (1 1/4 to 2 1/2 hours).
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14
Punch down; divide in half.
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15
Shape each half into a ball.
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16
Place on greased baking sheets.
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17
Flatten slightly with palm of hand to 6-to 7-inch diameter.
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18
Cover; let rise until nearly double (30 to 45 minutes).
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19
Bake in 375 deg.
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20
oven for 50 to 60 minutes or until well browned and bread sounds hollow when tapped.
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21
Remove from baking sheets; cool on wire rack.
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22
Meanwhile, in small saucepan combine the 1/2 cup cold water and cornstarch.
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23
Cook and stir until thickened and bubbly; cook 1 minute more.
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24
Brush over hot bread.
