In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup of rye flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and fennel. In a saucepan, heat water, molasses, butter or margarine, chocolate and vinegar until warm--110 to 115 degrees--stirring constantly until chocolate and butter are almost melted. Add liquid to dry ingre- dients in a mixing bowl and beat a half-minute at low speed, scraping sides of bowl constantly. Then beat 3 minutes at high. By hand, stir in remaining rye flour and enough of the all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead 8 to 10 minutes, or until smooth and elastic. Dough may be slightly sticky. Shape into a ball and place in a greased bowl, turning once to grease the surface. Cover and let rise in warm place for 1 1/4 to a 1/2 hours, or until almost double. Punch dough down and divide in half. Shape each half into a ball and place on a greased baking sheet. Flatten slightly with the palm of your hand. Cover and let rise in warm place 30 to 45 minutes, or until doubled. Bake in a 375 degree oven for 50 to 60 minutes, or until browned and bread sounds hollow when tapped. Remove from baking sheet and cool on wire rack. In a small saucepan, combine cornstarch and cold water, and cook and stir until mixture thickens and bubbles. Cook a minute more and brush over the hot bread. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 151 (30%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 16.4mg||5 %|
|Sodium 300.2mg||10 %|
|Potassium 385.8mg||10 %|
|Total Carbohydrate 82.3g||24 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 69.4g|
|Protein 10.2g||15 %|
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Calories per serving: 510
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