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1
In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm (120F - 130F degrees). The chocolate does not need to be completely melted.
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2
In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened. Beat 3 minutes at medium speed.
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3
Stir in, by hand, the rye flour.
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4
On well-floured working surface, knead the dough, adding 1/2 to 1 1/2 cups additional all-purpose flour as needed, until dough is smooth and elastic (about 5 minutes). Dough will be slightly sticky.
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5
Place dough in a greased bowl, and then turn the dough so the greased side is up. Cover and let rise in a warm place until not quite doubled in size (about 45-60 minutes).
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6
Generously grease (not oil) two 8- or 9-inch round cake pans or cookie sheets. Punch down dough.
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7
For Rolls: divide dough into 24 pieces. Shape each piece into a ball. Place in prepared round cake pans.
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8
For Loaves: divide dough in half and shape each half into rounds. Place in prepared pans.
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9
Cover and let rise in warm place until not quite doubled in size (30-45 minutes).
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10
Heat oven to 375F degrees. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water.
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11
Bake rolls for 35-40 minutes. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped.
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12
Immediately remove from pans and allow to cool.
