Ingredients
-
2 cups boiling water
-
1/2 cup cider vinegar
-
1/2 cup dark molasses
-
2 teaspoons instant coffee granules
-
2 tablespoons active dry yeast
-
1/2 cup warm water (105-110 degrees)
-
1 tablespoon sugar
-
1 tablespoon salt
-
4 cups dark rye flour
-
1 cup wheat bran, unprocessed
-
3 -3 1/2 cups all-purpose flour
-
2 teaspoons coarse salt
-
1 egg white, slightly beaten
-
2 tablespoons caraway seeds
-
1 ounce unsweetened chocolate
Instructions
- Combine boiling water, chocolate, vinegar, molasses, caraway seeds and coffee in a large bowl till chocolate melts; cool to 105-110 degrees F.
- Dissolve yeast in the warm water; let stand 10 minutes.
- Add to chocolate mixture and add sugar and salt.
- Mix in rye flour and bran, kneading well.
- Knead in white flour (I use a kitchenaid).
- Grease the bread, cover and let rise until doubled.
- Form into 2 round loaves; let rise again till double.
- Bake at 350 degrees for 25 minutes; brush with egg white and sprinkle with salt.
- Bake another 20 minutes until loaves sound hollow.