Russian Black Bread

• 4 c. unsifted rye flour
• 1 tsp. sugar
• 2 c. whole bran cereal
• 2 tsp. Chase and Sanborn instant coffee
• 1/2 tsp. fennel seed, crushed
• 2 1/2 c. water
• 1/4 c. dark molasses
• 1/2 stick margarine
• 3 c. unsifted white flour
• 2 tsp. salt
• 2 Tbsp. caraway seed, crushed
• 2 tsp. onion powder
• 2 pkg. Fleischmann's dry yeast
• 1/4 c. vinegar
• 1 sq. (1 oz.) unsweetened chocolate
• 1 tsp. cornstarch
• 1/2 c. cold water

1. Combine rye and white flour in a large bowl.
2. Mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee, onion powder, fennel seed and undissolved yeast.
3. In a saucepan, combine 2 1/2 cups water, vinegar, molasses, chocolate and margarine. Heat over low heat until liquids are warm.
4. (Margarine and chocolate do not need to melt.) Gradually add dry ingredients and beat 2 minutes at medium speed or by hand.
5. Stir in dough, additional flour mixture to make a soft dough.
6. Turn out onto lightly floured board.
7. Cover dough with bowl and let rest 15 minutes.
8. (Dough may be sticky.)
9. Place in a greased bowl, turning to grease top.
10. Cover; let rise in warm place until double in size (about 1 hour).
11. Punch dough down.
12. Turn onto lightly floured board.
13. Divide in half.
14. Shape into balls about 5-inches in diameter.
15. Place each ball in a greased 8-inch round pan.
16. Cover; let rise until double in size.
17. Bake at 350u0b0 for 40 to 50 minutes. Meanwhile, combine cornstarch and 1/2 cup cold water, stirring constantly over medium heat until mixture boils.
18. Continue stirring constantly for 1 minute.
19. As soon as bread is baked, brush mixture over top of loaves.
20. Return to oven for 2 to 3 minutes or until glaze is set.
21. Remove from pan and cool.

unsifted rye flour, sugar, bran cereal, chase, fennel, water, dark molasses, margarine, unsifted white flour, salt, caraway, onion powder, yeast, vinegar, chocolate, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933292 (may not work)