2 pkgs. dry yeast (or equivalent)
1/2 cup lukewarm water
3 to 3 1/3 cups all-purpose flour, sifted
4 cups rye flour
2 cups bran cereal
1 tsp. brown sugar
2 tsp. salt
2 tbsp. caraway seeds, crushed
2 tsp. instant coffee
2 tsp. onion powder
2 cups water
1/4 cup dark molasses
1/4 cup vinegar
1 (1 oz.) square unsweetened chocolate
4 tbsp. (1/2 stick) butter

Sprinkle yeast into 1/2 cup warm water. Let dissolve.

Combine 1 cup of all-purpose flour and the next seven dry ingredients in a large mixing bowl. Set aside.

In a medium saucepan combine 2 cups water, molasses, vinegar, chocolate and butter. Heat until very hot, but do not boil. Stir constantly. Gradually stir into dry ingredients, beating well after each addition. Stir in dissolved yeast. Stir in enough of the remaining all-purpose flour to make a soft dough.

Knead 10 to 12 minutes. Place dough ball into greased bowl. Cover and let rise until doubled in bulk. Punch down. Divide into two. Shape into round loaves.

Please each on a greased pie or cake pan and let rise until doubled.

Bake in preheated 350°F oven for 45 to 50 minutes.

GLAZE:

1 tsp. cornstarch
1/2 cup water

Heat cornstarch and water. Bring to a boil. Brush mixture over tops of loaves upon removing from oven. Return loaves to oven for two minutes or until glaze is baked on.

Submitted by: Joanne Evans