Ingredients

• 2 cups boiling water
• 1 ounce unsweetened chocolate
• 1/2 cup cider vinegar
• 1/2 cup dark molasses
• 2 tablespoons caraway seeds
• 2 teaspoons instant coffee granules
• 2 tablespoons active dry yeast
• 1/2 cup warm water (105–110°F)
• 1 tablespoon sugar
• 1 tablespoon salt
• 4 cups dark rye flour
• 1 cup unprocessed wheat bran
• 3 to 3 1/2 cups all-purpose flour
• 1 egg white, slightly beaten
• 2 teaspoons coarse salt

Instructions

1. Prepare the Wet Mixture: In a large bowl, combine the boiling water, unsweetened chocolate, cider vinegar, molasses, caraway seeds, and instant coffee. Stir until the chocolate is fully melted. Allow the mixture to cool to 105–110°F.

2. Activate the Yeast: Dissolve the yeast in the warm water. Let it sit for 10 minutes until frothy.

3. Combine Mixtures: Add the yeast mixture to the cooled chocolate mixture. Stir in the sugar and salt.

4. Incorporate the Flours: Gradually mix in the rye flour and wheat bran, kneading the dough until well combined. Slowly add the all-purpose flour, kneading until the dough is smooth and elastic. If using a stand mixer, knead with a dough hook attachment.

5. First Rise: Lightly grease the dough and cover it with a clean towel or plastic wrap. Let it rise in a warm place until it doubles in size, about 1–2 hours.

6. Shape the Loaves: Punch down the dough and divide it into two portions. Shape each portion into a round loaf and place them on a greased or parchment-lined baking sheet. Cover loosely and let rise again until doubled, about 45 minutes to 1 hour.

7. Bake: Preheat your oven to 350°F. Bake the loaves for 25 minutes.

8. Add Finishing Touch: Remove the loaves and brush them with the beaten egg white. Sprinkle coarse salt over the tops and return them to the oven. Bake for an additional 20 minutes or until the loaves sound hollow when tapped on the bottom.

9. Cool: Let the bread cool completely on a wire rack before slicing.