Delicatessen Black Bread
	2-1/2 To 3 cups all purpose flour
	1/2 c Water
	2 c Rye flour
	1/4 c Dark molasses
	2 pk Fast acting yeast
	1/4 c Oil
	2 c Whole bran cereal
	1 Square (1-oz) unsweetened chocolate
	1 tb Salt
	1 tb Caraway seeds
	1/4 c Water
	2 ts Onion powder
	1/2 ts Cornstarch
	1-1/2 c Milk Caraway seeds
	In large mixer bowl, combine 1 cup all purpose flour, 1 cup rye flour,
	yeast, bran cereal, salt, caraway seed and onion powder; mix well. In saucepan,
	heat milk, 1/2 cup water, molasses, oil and chocolate until very warm
	(125-130 degrees; chocolate does not need to melt). Add to flour mixture.
	Blend at low speed until moistened; beat 3 minutes at medium speed. By hand,
	gradually stir in remaining rye flour and enough remaining all purpose flour
	to make a firm dough. Knead on floured surface until smooth and elastic,
	about 5 minutes. Place in greased bowl, turning to grease top. Cover, let
	rise in warm place until double, 30-45 minutes. Punch down dough.
	Divide into 2 parts. On lightly floured surface, shape each half into a
	round loaf. Place in greased 8 inch layer cake pans. Cover; let rise in
	warm place until almost doubled, about 15 minutes. Bake at 375 degrees
	for 40-45 minutes. Combine 1/4 cup water and cornstarch for glaze in small
	saucepan; heat to boiling. Brush on loaves 5 minutes before end of baking.
	Sprinkle caraway seeds on loaves, if desired. Return loaves to oven for
	5 minutes or until glaze is glossy and loaves sound hollow when tapped.
	Remove from pans when cool.

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