Russian Black Bread (Rolls Or Loaves) - cooking recipe

Ingredients

2 1/2 cups water
1/2 cup molasses
1/4 cup oil
1 ounce unsweetened baking chocolate
2 1/2 cups all-purpose flour
2 cups shredded bran cereal
1 tablespoon sugar
1 tablespoon instant coffee
3 teaspoons salt
2 teaspoons onion powder
1 teaspoon fennel seed, crushed (optional)
2 (1/4 ounce) packages active dry yeast
4 cups medium rye flour
1 egg white, to brush over loaves before baking (optional)
1 tablespoon water, to brush over loaves before baking (optional)

Preparation

In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm (120F - 130F degrees). The chocolate does not need to be completely melted.
In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened. Beat 3 minutes at medium speed.
Stir in, by hand, the rye flour.
On well-floured working surface, knead the dough, adding 1/2 to 1 1/2 cups additional all-purpose flour as needed, until dough is smooth and elastic (about 5 minutes). Dough will be slightly sticky.
Place dough in a greased bowl, and then turn the dough so the greased side is up. Cover and let rise in a warm place until not quite doubled in size (about 45-60 minutes).
Generously grease (not oil) two 8- or 9-inch round cake pans or cookie sheets. Punch down dough.
For Rolls: divide dough into 24 pieces. Shape each piece into a ball. Place in prepared round cake pans.
For Loaves: divide dough in half and shape each half into rounds. Place in prepared pans.
Cover and let rise in warm place until not quite doubled in size (30-45 minutes).
Heat oven to 375F degrees. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water.
Bake rolls for 35-40 minutes. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped.
Immediately remove from pans and allow to cool.