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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, 1/2 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 1/4 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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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 86 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 1.2mg||0 %|
|Sodium 120mg||4 %|
|Potassium 810.5mg||21 %|
|Total Carbohydrate 140.2g||41 %|
|Dietary Fiber 25.8g||103 %|
|Sugars, other 114.4g|
|Protein 16.7g||24 %|
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Calories per serving: 686
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