Paschal Pumpernickel

(Makes one loaf)

Ingredients
1 1/2 cups lukewarm water
2 tablespoons cider vinegar
2 tablespoons molasses
1 square unsweetened chocolate chopped
1 tablespoon caraway seeds
1 tsp instant coffee
1 tablespoon active dry yeast
1 tsp sugar
1 and 3/4 cup dark rye flour
1/2 cup bran
1.5 tsps salt
1.5 cups unbleached white flour

cornmeal for sprinkling on pan
1 egg beaten with 2 tbsps water for egg wash

Instructions
Warm 1/2 cup of water. When it is lukewarm add the yeast and sugar. Stir and set aside for five minutes. It should get foamy.

Heat the remaining cup of water, chocolate pieces, molasses, coffee, caraway seeds and vinegar in saucepan over medium heat approximately 5 minutes until the coffee dissolves and the chocolate is melted. Remove from heat.

Let cool until the mixture is lukewarm, then add the yeast mixture and mix in the sugar, dark rye flour, bran, salt and unbleached white flour.

Knead for 6-8 minutes until you get a smooth, elastic ball of dough.

Shape the dough into a ball and place it in a large greased bowl or pot and cover with a tea towel to allow it to rise (approximately 2 hours in a warm, not hot, place.

Oil a large round oven safe container, a 1 kg coffee can, or similar size oven safe pot will do and sprinkle bottom with cornmeal.

Punch the dough down, and knead it back into a ball shape and place it into the can.

Preheat oven to 350 F .

Paint the egg wash onto the loaf with a brush, and cut a seam across the top of the loaf to vent steam. Bake for 45 minutes.

Remove from oven and let cool on a wire rack.

If you want this to be more Eastery, add rolled dough decorations of rosettes and birds on the top of the loaf.

XPUCTOC BOCKPEC!