Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 To 2 1/2 cups flour
1/4 -ounce dry yeast
1 tb Instant coffee
1 tb Caraway seeds
1/2 ts Fennel seeds, crushed
3 tb Molasses
2 tb Butter
1/2 -ounce unsweetened chocolate
Chopped
1 tb White vinegar
1 1/2 ts Sugar
1 1/2 ts Salt
2 c Rye flour
1 Egg white, lightly beaten

In bowl of an electric mixer combine 1 1/2 cups of flour, yeast,
coffee, and caraway and fennel seeds. In a saucepan combine molasses,
butter, chocolate, vinegar, sugar, salt and 1 1/4 cups of water and
heat, stirring, until warm but not boiling. With motor on low, pour
it into flour mixture, and mix for 30 seconds. Increase speed to
highh and mix 3 minutes more. Using a spoon add rye flour and as much
of remaining flour as possible. Dough will be slightly sticky. Turn
dough out onto a floured surface and knead until smooth and elastic.
Shape into a ball, place in a greased bowl, cover and let double in
size. Punch dough down, turn it out onto a floured surface and divide
it into two pieces. Shape into rounds, place them on a baking sheet
(leaving them enough room to double). Cover and let rise. Preheat
oven to 375 degrees F. Whisk egg white and 1 tablespoon water. Brush
tops of rounds with egg white glaze and bake for 35 to 40 minutes,
until brown and hollow-sounding when bottoms are tapped.

Yield: 2 rounds

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