Yield: 6 Servings
|2½ \N||To 3 cup all purpose flour|
|2 cups||Rye flour|
|2 packs||Fast acting yeast|
|2 cups||Whole bran cereal|
|1 tablespoon||Caraway seeds|
|2 teaspoons||Onion powder|
|¼ cup||Dark molasses|
|1 \N||Square (1-oz) unsweetened chocolate|
In large mixer bowl, combine 1 cup all purpose flour, 1 cup rye flour, yeast, bran cereal, salt, caraway seed and onion powder; mix well. In saucepan, heat milk, ½ cup water, molasses, oil and chocolate until very warm (125-130 degrees; chocolate does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in remaining rye flour and enough remaining all purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top.
COver, let rise in warm place until double, 30-45 minutes. Punch down dough.
Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place in greased 8 inch layer cake pans. Cover; let rise in warm place until almost doubled, about 15 minutes. Bake at 375 degrees for 40-45 minutes. Combine ¼ cup water and cornstarch for glaze in small saucepan; heat to boiling. Brush on loaves 5 minutes before end of baking. Sprinkle caraway seeds on loaves, if desired. Return loaves to oven for 5 minutes or until glaze is glossy and loaves sound hollow when tapped. Remove from pans when cool.