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

In large bowl combine 3 cups flour, 1 cup rye, the bran, yeast, coffee, caraway, sugar, fennel and salt. In pan heat 2 1/2 cups water, molasses, butter, chocolate, and vinegar until warm (115 to 120 degrees) and the chocolate and butter almost melted. Stir constantly, add to the flour mixture and beat on low 1/2 minutes. Scrape and beat 3 minutes on high. Stir remaining 3 cups of rye and as much of the remaining all purpose flour as can mix with a spoon. Turn out on floured board and knead to make a moderately stiff dough that is smooth and elastic. (will be slightly sticky due to rye flour) shape into ball, place in greased bowl, cover, let rise double (1/14 to 1 1/2 hours) Punch down, divide in two balls. Place on greased baking sheets, flatten to 6 or 7 inches diameter. Cover let rise double. Bake at 375 degrees for 50 to 60 minutes. Combine 1/2 cup cold water and cornstarch. Cook until thick. Brush over hot bread. Cool on rack. Makes 2 loaves.