3 1/2 to 4 c. all-purpose flour
4 c. rye flour
2 c. whole bran cereal
2 pkgs. active dry yeast
2 tbsp. instant coffee crystals
2 tbsp. caraway seed
1 tbsp. sugar
1 tsp. fennel seed, crushed
2 1/2 c. water
1/3 c. molasses
1/4 c. butter
1 sq. (1 oz.) unsweetened chocolate
2 tbsp. vinegar
1/2 c. cold water
1 tbsp. cornstarch

Oven 375 degrees.

In a large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar, fennel seed and 1 tablespoon salt. In a saucepan heat together the 2 1/2 cups water, molasses, butter, chocolate, and vinegar just until warm (115 to 120 degrees) and chocolate and butter are almost melted; stir constantly. Add molasses mixture to flour mixture in mixer bowl. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). (Dough may e slightly sticky because of the rye flour). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until nearly double (1 1/4 to 1 1/2 hours).

Punch down; divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to a 6 to 7 inch diameter. Cover; let rise until nearly double (30 to 45 minutes). Bake in a 375 degree oven for 50 to 60 minutes or until well browned and bread sounds hollow when tapped. Remove from baking sheets; cool.

Meanwhile, in a small saucepan combine the 1/2 cup cold water and cornstarch. cook and stir until thickened and bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves.