Step 1

Combine flours in a bowl.

Step 2

In another large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.

Step 3

In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.

Step 4

Heat liquid mixture over low heat until liquids are very warm, butter and chocolate do not have to be fully melted.

Step 5

Gradually add heated liquid mixture to dry ingredients and beat with an electric mixer for 2 minutes at medium speed, scraping bowl occasionally.

Step 6

Add 1/2 cup flour mixture at a time, Beat at high speed for 2 minutes, scraping bowl occasionally.

Step 7

Stir in enough additional flour mixture to make a soft dough.

Step 8

Turn dough on to a lightly floured board. Cover dough with a tea towel and let rest for 15 minutes.

Step 9

Knead dough until smooth and elastic this takes 10 minutes or so, dough may be sticky. Place dough in a greased bowl, turning dough to grease the top.

Step 10

Cover bowl with a tea towel and place in a warm, draft free place to rise until doubled in size (about 1 hour).

Step 11

Punch dough down; turn out onto a lightly floured board.

Step 12

Divide dough in half. Shape each half into a ball, about 5-6 inches in diameter.

Step 13

Place each ball into the center of a greased 8-inch round cake pan.

Step 14

Cover with a tea towel and let rise in a warm, draft free place until doubled in size again about 1 hour.

Step 15

Bake at 350°F for 40-45 minutes, or until done.

Step 16

When the bread is nearly done, combine cornstarch and cold water.

Step 17

Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.

Step 18

As soon as bread is done, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set.

Step 19

Remove loaves from pans and cool on wire racks.