Russian Black Bread

• 3 1/2 to 4 c. all-purpose flour
• 4 c. rye flour
• 2 c. whole bran cereal
• 2 pkg. active dry yeast
• 2 Tbsp. instant coffee crystals
• 2 Tbsp. caraway seed
• 1 Tbsp. sugar
• 1 tsp. fennel seed, crushed
• 1 (1 oz.) sq. unsweetened chocolate
• 2 1/2 c. water
• 1/3 c. molasses
• 1/4 c. butter or margarine
• 2 Tbsp. vinegar
• 1/2 c. cold water
• 1 Tbsp. cornstarch

1. In a large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar, fennel seed and 1 tablespoon salt. In a saucepan heat together the 2 1/2 cups water (3 cups if using bread flour), molasses, butter or margarine, chocolate and vinegar just until warm (115u0b0 to 120u0b0) and chocolate and butter are almost melted; stir constantly.
2. Add molasses mixture to flour mixture in mixer bowl.
3. Beat at low speed of electric mixer 1/2 minute, scraping bowl.
4. Beat 3 minutes at high speed.
5. Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.

allpurpose, rye flour, bran cereal, active dry yeast, instant coffee crystals, caraway seed, sugar, fennel, unsweetened chocolate, water, molasses, butter, vinegar, cold water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284811 (may not work)