4 c. unsifted rye flour
3 c. unsifted white flour
1 tsp. sugar
2 tsp. salt
2 c. whole bran cereal
2 tbsp. caraway seeds, crushed
2 tsp. instant coffee
1/2 tsp. fennel seed, crushed
2 tsp. onion powder
2 pkg. dry yeast
2 1/2 c. water
1/4 c. vinegar
1/4 c. dark molasses
1 sq. unsweetened chocolate
1 tsp. corn starch
1/2 c. cold water
1/4 c. butter

Combine rye and white flours. In a large bowl thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee, onion powder, fennel seed and undissolved active dry yeast.

Combine water, vinegar, molasses, chocolate and butter in saucepan. Heat over low heat until very warm (120 to 130 degrees). butter and chocolate do not have to melt.

Gradually add liquid to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make soft dough.

Turn out on lightly floured board. Cover. Let stand 15 minutes; then knead until smooth and elastic about 10 minutes.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, until doubled in bulk - about 1 hour. Punch dough down. Turn onto lightly floured board. Divide in half. Shape each half into ball about 5 inches in diameter.

Place each ball in center of greased 8 inch round cake pan. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake in preheated 350 degree oven for 45 to 50 minutes, or until done. Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture starts to boil. Cook 1 minute stirring constantly.

As soon as bread is baked, brush cornstarch mixture over top of loaves. Return to oven and bake 2 or 43 minutes until glaze is set.

Remove from pans and cool on wire racks.