Delicatessen black bread

Yield: 6 Servings

Measure Ingredient
2½ \N To 3 cup all purpose flour
2 cups Rye flour
2 packs Fast acting yeast
2 cups Whole bran cereal
1 tablespoon Salt
1 tablespoon Caraway seeds
2 teaspoons Onion powder
1½ cup Milk
½ cup Water
¼ cup Dark molasses
¼ cup Oil
1 \N Square (1-oz) unsweetened chocolate
¼ cup Water
½ teaspoon Cornstarch

Caraway seeds

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.

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