Classic Russian Black Rye Bread

In large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar, salt, and fennel seed.

In saucepan, heat together the 2½ cups water, molasses, butter or margarine, chocolate, and vinegar just until warm (115 to 120℉) and chocolate and butter are almost melted; stir constantly.

Add molasses mixture to flour mixture in mixer bowl. Beat at low speed of electric mixer ½ minute, scraping bowl. Beat 3 minutes at high speed.

Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.

Turn out onto lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).

Dough may be slightly sticky because of the rye flour. Shape into a ball. Place in lightly greased bowl; turn once to grease surface.

Cover; let rise in warm place until nearly double (1¼ to 2½ hours). Punch down; divide in half. Shape each half into a ball.

Place on greased baking sheets. Flatten slightly with palm of hand to 6-to 7-inch diameter. Cover; let rise until nearly double (30 to 45 minutes).

Bake in 375℉ (190℃) F oven for 50 to 60 minutes or until well browned and bread sounds hollow when tapped. Remove from baking sheets; cool on wire rack.

Meanwhile, in small saucepan combine the ½ cup cold water and cornstarch. Cook and stir until thickened and bubbly; cook 1 minute more. Brush over hot bread.