0: Combine rye and all-purpose flour, set aside
1: 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
2: Combine water, vinegar, molasses, chocolate and butter in saucepan
3: Warm over low heat
4: Gradually add to dry ingredients
5: Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally
6: Add 1/2 cup flour mixture
7: Beat at high speed 2 minutes, scraping bowl occasionally
8: Stir in enough additional flour mixture to make soft dough
9: Turn out on lightly floured board
10: Cover dough with bowl
11: Let rest 15 minutes
12: Then knead until smooth and elastic, about 10 to 15 minutes
13: (Dough will be sticky
14: ) Place in greased bowl, turning to grease top
15: Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour
16: Divide dough in half, form into 2 loaves and place in 9-by-5- inch loaf pans
17: Or form into 2 round balls and place on greased baking sheet
18: Preheat oven to 350 degrees
19: Bake 45 to 50 minutes or until bread sounds hollow when tapped on the top
20: Meanwhile, combine cornstarch and 1/2 cup cold water
21: Cook over medium heat, stirring constantly, until mixture boils
22: Stir constantly for 1 minute
23: As soon as bread is baked, brush cornstarch mixture over tops of loaves
24: Return bread to oven
25: Bake 2 to 3 minutes or until glaze is set
26: Remove from pans
27: Cool on wire racks
28: Makes 2 loaves
29: From the Oregonian's FOODday, 1/5/93
30: Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www
31: synapse
32: com/~gemini