1/2 c. sugar
1/4 c. firmly packed brown sugar
1 tbsp. grated orange rind
2 tsp. caraway seeds
1 1/2 (1 oz.) sq. bittersweet chocolate, melted
1 1/2 (1 oz.) sq. unsweetened chocolate, melted
1 1/4 c. boiling water
1 tbsp. dry yeast
1/2 c. warm water (105-115 degrees)
4 c. unbleached flour, divided
2 c. rye flour
Vegetable cooking spray
1 egg white, slightly beaten

Combine first 6 ingredients in a large mixing bowl; gradually stir in boiling water. Cool to lukewarm (105-115 degrees). Dissolve yeast in warm water and let stand about 5 minutes.

Add 1 cup unbleached flour to cooled chocolate mixture, beating at medium speed of an electric mixer until smooth. Add yeast and rye flour; beat well. Stir in remaining unbleached flour to make a soft dough.

Turn out dough onto a lightly floured surface; knead until smooth and elastic (about 8-10 minutes). Shape into a ball and place in a bowl coated with cooking spray, turning to coat. Cover dough and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or until doubled in bulk.

Punch dough down. Divide dough in half; shape each half into a round loaf. Place loaves on baking sheets coated with cooking spray. Cover and let rise 1 hour and 15 minutes or until doubled in bulk. Make a 1/4 inch deep X across the top of each loaf with a sharp knife, if desired.

Bake at 375 degrees for 35 minutes or until loaves sound hollow when tapped. Brush loaves with egg white. Transfer loaves to wire racks to cool. Slice each loaf in half; cut each half into 6 wedges. Yield: 2 loaves (about 137 calories per wedge).

Protein 3.3; Fat 1.9; Carbohydrate 28.1; Cholesterol 0; Iron 1.2; Sodium 4; Calcium 8.