2 pkgs. active dry yeast
1/3 c. warm water
12 oz. beer, warmed
2 tbsp. instant coffee powder
1/4 c. butter, melted
1/4 c. molasses
1 oz. unsweetened chocolate, melted
1 tsp. salt
1 1/2 c. all-purpose flour
Caraway seeds
1 tbsp. caraway seeds
3 c. rye flour
1 egg white, slightly beaten

Dissolve yeast in warm water (105 to 110 degrees) in large bowl; let stand until bubbly, about 10 minutes. Stir in beer, coffee powder, butter, molasses, chocolate, caraway seeds and the salt. Beat in rye flour, 1 cup at a time, and enough of the all-purpose flour to make a workable dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Let rise covered until doubled, 1 to 1 1/2 hours. (Dough is ready if impression remains.)

Punch down dough; knead lightly. Let rise covered 10 minutes. Divide dough into 3 parts. Roll each part into 12 inch rope; braid 3 ropes together loosely on lightly greased baking sheet; tuck ends under. Let rise covered until doubled, about 1 hour.

Heat oven to 350 degrees. Brush loaf with egg white; sprinkle with caraway seeds. Bake until loaf sounds hollow when tapped, 30 to 45 minutes. Cool on wire rack.