Dark Rye Bread

Ingredients

• 2 to 2 1/2 cups all-purpose flour
• 1 package active dry yeast
• 1 tablespoon instant coffee crystals
• 1 tablespoon caraway seed
• 1/2 teaspoon fennel seed, crushed
• 1 1/4 cups water
• 3 tablespoons molasses
• 2 tablespoons margarine or butter
• 1/2 square (1/2 ounce) unsweetened chocolate, cut up
• 1 tablespoon vinegar
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons salt
• 2 cups rye flour
• 1 slightly beaten egg white

Instructions

1. In a large mixing bowl combine 1 1/2 cups of the all-purpose flour, the yeast, coffee crystals, caraway seed, and fennel seed. In a saucepan heat and stir the water, molasses, margarine or butter, unsweetened chocolate, vinegar, sugar, and salt till warm (120° to 130°), and till margarine or butter and chocolate almost melt. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in rye flour and as much of the remaining all-purpose flour as you can.
2. Turn out onto a lightly floured surface. Knead in enough 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 a greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (1 1/4 to 1 1/2 hours).
3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Shape into 2 round loaves. Place on a greased baking sheet. Flatten each slightly to a 5-inch diameter. Cover and let rise in a warm place till nearly double (30 to 45 minutes). Combine the egg white and 1 tablespoon water; brush over loaves.
4. Bake in a 375° oven for 35 to 40 minutes or till bread tests done. If desired, brush again with egg white and water mixture about 5 minutes before removing from oven. Remove from baking sheet immediately; cool on wire racks.