Serbian Pumpernickel Bread - cooking recipe

Ingredients

2 cups boiling water
1 ounce unsweetened chocolate
1/2 cup cider vinegar
1/2 cup dark molasses
2 tablespoons caraway seeds
2 teaspoons instant coffee granules
2 tablespoons active dry yeast
1/2 cup warm water (105-110 degrees)
1 tablespoon sugar
1 tablespoon salt
4 cups dark rye flour
1 cup wheat bran, unprocessed
3 - 3 1/2 cups all-purpose flour
1 egg white, slightly beaten
2 teaspoons coarse salt

Preparation

Combine boiling water, chocolate, vinegar, molasses, caraway seeds and coffee in a large bowl till chocolate melts; cool to 105-110 degrees F.
Dissolve yeast in the warm water; let stand 10 minutes.
Add to chocolate mixture and add sugar and salt.
Mix in rye flour and bran, kneading well.
Knead in white flour (I use a kitchenaid).
Grease the bread, cover and let rise until doubled.
Form into 2 round loaves; let rise again till double.
Bake at 350 degrees for 25 minutes; brush with egg white and sprinkle with salt.
Bake another 20 minutes until loaves sound hollow.