Title: German Black Bread
Categories: Breadmaker Ethnic Chocolate
Yield: 15 Servings
| 1 | pk | Yeast |
| 1 | tb | White sugar |
| 12 | c | Bread flour |
| 12 | c | Medium rye flour |
| 2 | c | Whole wheat flour |
| 1/2 | c | Unprocessed bran flakes |
| 1 | tb | Caraway seeds |
| 1 | ts | Salt |
| 1 | ts | Instant coffee powder |
| 1/4 | ts | Fennel seeds |
| 1 | c | Water |
| 2 | tb | Water |
| 2 | tb | Molasses |
| 2 | tb | Cider vinegar |
| 1/2 | oz | Unsweetened chocolate |
(I would cut back on that a bit) Cool the mixture to 105-115 degrees and
add to dry ingredients. I suspect the exact ingredients don't really matter
all that much. As long as the flour-to-liquid proportions are such as to
make a dough of good consistency, the result will probably be highly
edible. By fatfree-request@fatfree.com on Jun 16, 1997