Russian Black Bread

Directions

1. 1
   Combine rye and white flour in a large bowl.
2. 2
   Mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee, onion powder, fennel seed and undissolved yeast.
3. 3
   In a saucepan, combine 2 1/2 cups water, vinegar, molasses, chocolate and margarine. Heat over low heat until liquids are warm.
4. 4
   (Margarine and chocolate do not need to melt.) Gradually add dry ingredients and beat 2 minutes at medium speed or by hand.
5. 5
   Stir in dough, additional flour mixture to make a soft dough.
6. 6
   Turn out onto lightly floured board.
7. 7
   Cover dough with bowl and let rest 15 minutes.
8. 8
   (Dough may be sticky.)
9. 9
   Place in a greased bowl, turning to grease top.
10. 10
    Cover; let rise in warm place until double in size (about 1 hour).
11. 11
    Punch dough down.
12. 12
    Turn onto lightly floured board.
13. 13
    Divide in half.
14. 14
    Shape into balls about 5-inches in diameter.
15. 15
    Place each ball in a greased 8-inch round pan.
16. 16
    Cover; let rise until double in size.
17. 17
    Bake at 350° for 40 to 50 minutes. Meanwhile, combine cornstarch and 1/2 cup cold water, stirring constantly over medium heat until mixture boils.
18. 18
    Continue stirring constantly for 1 minute.
19. 19
    As soon as bread is baked, brush mixture over top of loaves.
20. 20
    Return to oven for 2 to 3 minutes or until glaze is set.
21. 21
    Remove from pan and cool.