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1
- In a small bowl, combine yeast and sugar with warm water.
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2
Stir to dissolve and let stand until foamy, about 10 minutes.
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3
Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted.
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4
Set aside.
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5
Combine whole-wheat, rye and white flours in a large bowl.
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6
Set aside.
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7
- In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, seeds, salt, espresso and shallots.
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8
At low speed, add yeast and chocolate mixtures.
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9
Mix until smooth and beat at medium speed for three minutes.
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10
At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle.
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11
It will be very sticky but firm.
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12
- Scrape dough off paddle, gradually add flour mixture, and knead to make a springy yet dense dough.
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13
You might not use all of the flour mixture.
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14
- Form into a ball and place in a greased bowl.
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15
Turn once to grease top.
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16
Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours.
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17
Combine cornmeal, flour and remaining caraway seeds and set aside.
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18
- Gently deflate dough.
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19
Turn out onto a lightly floured surface.
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20
Divide into two portions and form into two rounds.
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21
Place seam down on a greased or parchment-lined baking sheet, sprinkled with cornmeal mixture.
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22
Cover loosely with plastic wrap.
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23
Let rise until doubled and puffy, about 45 minutes to one hour.
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24
Slash an X into the top.
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25
- Bake in a preheated 350-degree oven for 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210 degrees on an instant-read thermometer.
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26
Remove from baking sheet to cool completely on a rack.
