Russian Black Bread - cooking recipe

Ingredients

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

Preparation

Combine rye and white flour in a large bowl.
Mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee, onion powder, fennel seed and undissolved yeast.
In a saucepan, combine 2 1/2 cups water, vinegar, molasses, chocolate and margarine. Heat over low heat until liquids are warm.
(Margarine and chocolate do not need to melt.) Gradually add dry ingredients and beat 2 minutes at medium speed or by hand.
Stir in dough, additional flour mixture to make a soft dough.
Turn out onto lightly floured board.
Cover dough with bowl and let rest 15 minutes.
(Dough may be sticky.)
Place in a greased bowl, turning to grease top.
Cover; let rise in warm place until double in size (about 1 hour).
Punch dough down.
Turn onto lightly floured board.
Divide in half.
Shape into balls about 5-inches in diameter.
Place each ball in a greased 8-inch round pan.
Cover; let rise until double in size.
Bake at 350\u00b0 for 40 to 50 minutes. Meanwhile, combine cornstarch and 1/2 cup cold water, stirring constantly over medium heat until mixture boils.
Continue stirring constantly for 1 minute.
As soon as bread is baked, brush mixture over top of loaves.
Return to oven for 2 to 3 minutes or until glaze is set.
Remove from pan and cool.