Black Bran Bread
2 cups all-purpose flour, divided
1 1/2 cups rye flour
1 envelope rapid rise yeast
3/4 cup wheat bran cereal
1 Tablespoon caraway seeds
1 teaspoon salt
1 teaspoon instant coffee granules
1 1/4 cups water
1/4 cup molasses
2 Tablespoons apple cider vinegar
2 Tablespoons butter
1 square (1 ounce) unsweetened chocolate
1 egg white
1 Tablespoon water
Set aside 1 cup all-purpose flour from total amount.
Mix remaining flours, undissolved yeast, cereal, caraway seeds,
salt and coffee granules in a large bowl.
Heat water, molasses,vinegar, butter and chocolate until very warm, 120 to 130
degrees F.
Stir liquids into dry ingredients. Mix in enough
reserved flour to make a soft dough that does not stick to the
bowl.
Turn onto floured board and knead 5 minutes.
Shape into smooth ball and transfer to a greased baking sheet.
Loosely cover dough and let rise 40 minutes or until almost
doubled in size.
Beat egg white and water and brush onsurface of bread.
Bake at 400 degrees F. for 35 to 40 minutes. Remove from baking sheet and cool on wire rack.
