Traditional Baking Method

In large mixer bowl, combine yeast, 2 cups bread flour, bran cereal, salt, caraway seed and onion powder; mix well. Heat milk, water, molasses, oil and chocolate to 120° to 130°F; 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 rye flour and enough remaining bread flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. 

Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place in greased 8-inch round cake pans. Cover; let rise until indentation remains after lightly touching. Bake in preheated 375°F oven 40 to 45 minutes.

To make Glaze, combine water and cornstarch; heat to boiling. Brush on loaves 5 minutes before end of baking. Sprinkle caraway seeds on loaves. Return to oven for 5 minutes or until glaze is glossy. Remove from pans; cool on rack.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.