Title: Russian Black Bread
 Categories: Russian, Breads
      Yield: 2 loaves
 
      4 c  Rye flour
      3 c  All-purpose flour
      1 ts Granulated sugar
      2 ts Salt
      2 c  100 percent bran cereal
      2 tb Caraway seed, crushed
      2 ts Instant coffee granules
      2 ts Onion powder
    1/2 ts Fennel seed, crushed
      2 pk Dry active yeast
  2 1/2 c  Water
    1/4 c  Vinegar
    1/4 c  Dark molasses
      1 oz Unsweetened chocolate
    1/4 c  Butter or margarine (1/2
           -stick)
      1 ts Cornstarch
    1/2 c  Cold water
 
  Combine rye and all-purpose flour, set aside. In large bowl
  thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway
  seed, instant coffee granules, onion powder, fennel seed and yeast.
  
  Combine water, vinegar, molasses, chocolate and butter in saucepan.
  Warm over low heat. Gradually add to dry ingredients. Beat at medium
  speed with electric mixer for 2 minutes, scraping bowl occasionally.
  
  Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl
  occasionally. Stir in enough additional flour mixture to make soft
  dough.
  
  Turn out on lightly floured board. Cover dough with bowl. Let rest 15
  minutes. Then knead until smooth and elastic, about 10 to 15 minutes.
  (Dough will be sticky.) Place in greased bowl, turning to grease top.
  Cover and let rise in warm place, free from drafts, until doubled in
  bulk, about 1 hour.
  
  Divide dough in half, form into 2 loaves and place in 9-by-5- inch
  loaf pans. Or form into 2 round balls and place on greased baking
  sheet.
  
  Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread
  sounds hollow when tapped on the top.
  
  Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium
  heat, stirring constantly, until mixture boils. Stir constantly for 1
  minute. As soon as bread is baked, brush cornstarch mixture over tops
  of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze
  is set. Remove from pans. Cool on wire racks.
  
  Makes 2 loaves.
  
  From the Oregonian's FOODday, 1/5/93.