Serbian Pumpernickel Bread

• 2 cups boiling water
• 1 ounce unsweetened chocolate
• 1/2 cup cider vinegar
• 1/2 cup dark molasses
• 2 tablespoons caraway seeds
• 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
• 1 egg white, slightly beaten
• 2 teaspoons coarse salt

1. Combine boiling water, chocolate, vinegar, molasses, caraway seeds and coffee in a large bowl till chocolate melts; cool to 105-110 degrees F.
2. Dissolve yeast in the warm water; let stand 10 minutes.
3. Add to chocolate mixture and add sugar and salt.
4. Mix in rye flour and bran, kneading well.
5. Knead in white flour (I use a kitchenaid).
6. Grease the bread, cover and let rise until doubled.
7. Form into 2 round loaves; let rise again till double.
8. Bake at 350 degrees for 25 minutes; brush with egg white and sprinkle with salt.
9. Bake another 20 minutes until loaves sound hollow.

boiling water, chocolate, cider vinegar, dark molasses, caraway seeds, coffee granules, active dry yeast, warm water, sugar, salt, dark rye flour, bran, allpurpose, egg, coarse salt

Taken from www.food.com/recipe/serbian-pumpernickel-bread-142857 (may not work)