1.
In bowl, stir sugar into one cup of the water; sprinkle yeast over. Let stand for 10 minutes or until frothy.
2.
Meanwhile, in small pot, combine remaining one and a half cups of water, molasses, vinegar, oil, chocolate and coffee granules. Place over low heat and heat just until chocolate is softened.
3.
Stir warm coffee chocolate mixture into yeast mixture along with one cup of bread flour, pumpernickel flour, salt, all bran, caraway seeds, onion powder and fennel seeds.
4.
Stir until well mixed and no streaks remain. Let stand for five minutes at room temperature.
5.
Gradually add remaining bread flour, half a cup at a time, until soft, slightly sticky dough is formed.
6.
Transfer dough to lightly floured work surface. Sprinkling surface with extra floured as needed to prevent dough from sticking, knead dough for 8 to 10 minutes or until soft and supple and elastic.
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