Best Pumpernickel Bread

Directions

In bowl or an electric mixer combine 1½ cups of flour, yeast, coffee, caraway and fennel seeds.

In a saucepan combine molasses, butter, chocolate, vinegar, sugar, salt and 1¼ cups of water.

Heat, stirring, until warm but not boiling.

With motor on low, pour it into flour mixture, and mix for 30 seconds.

Increase speed to high and mix 3 minutes more.

Using a spoon add rye flour and as much of remaining flour as possible.

Dough will be slightly sticky.

Turn dough out onto a floured surface and knead until smooth and elastic.

Shape into a ball, place in a greased bowl, cover and let double in size.

Punch dough down, turn it out onto a floured surface and divide it into two pieces.

Shape into rounds, place them on a baking sheet (leaving them enough room to double).

Cover and let rise.

Preheat oven to 375℉ (190℃).

Whisk egg white and 1 tablespoon water.

Brush tops of rounds with egg white glaze and bake for 35 to 40 minutes, until brown and hollow-sounding when bottoms are tapped.