4 c. rye flour
3 c. white flour
1 tsp sugar
2 tsp salt
2 c. whole bran cereal (All Bran or similar)
2 tbsp. caraway seeds
2 tsp instant coffee
2 tsp onion powder
1/2 tsp fennel seed crushed (mortar & pestle is good)
2pkt active dry yeast or 2 tbsp bulk active dry yeast
2 1/2 c water
1/4 c cider vinegar
1/4 c molasses, the darker the better
1 sqr unsweetened baking chocolate
1/4 c margarine
1/2 c water
Mix rye and white flours until evenly combined.
Combine 2 1/3 cup flour mix and remaining dry ingredients.
Heat liquid ingredients to very warm; melt chocolate and margarine in hot liquid.
Add to dry ingredients in large mixing bowl. Using electric mixer, mix at high speed 2 minutes (or beat 120 strokes by hand).
Mix in enough of remaining flour mixture to form soft dough.
Flour work surface with flour mixture, turn dough out and let rest 15 minutes (cover with mixing bowl to protect from drying out) Knead until smooth (dough will be a bit sticky because of rye flour) and gluten is well developed. Place in greased or sprayed bowl, turn over so greased side is up, let rise.
Shape into 2 rounds (these will be about 6″ in diameter at this point).
Grease a cookie sheet; sprinkle two circles in diagonally opposite (kitty-cornered) corners with cornmeal.
Place loaves on cornmeal; leave 2′ at least from sides to allow for rising expansion. Let rise until about doubled in bulk.
Meanwhile preheat oven to 350F.
Bake approximately 50 minutes.
Toward end of baking time, boil the cornstarch and water together for about 1 minute (mixture will thicken and turn clear)
When bread is done (tap on bottom produces hollow sound) brush loaves with the glaze and return to the oven for 2-3 minutes to set glaze. Cool on racks.