1 / 2 tablespoons active dry yeast

Sugar

Half a cup of warm water

Two cups of water

Honey 1/4 cup

Apple Cider Vinegar 1/4 cup

4 tablespoons of butter

One ounce of chocolate with added sugar

Whole Wheat flour 1/2 cup

Rye flour 3 cups

High-gluten flour 3 cups

Bran 1 cup

Coriander seeds 2 tablespoons

Fennel seeds 1/2 teaspoon

Salt 1 tablespoon

Coffee powder 1 tablespoon

Minced shallots 1 tablespoon

Cornmeal 1/4 cup

Brown Bread Directions

In a small bowl combine the warm water, yeast and sugar, stirring for about ten minutes to make the mixture well blended and foamy

Heat two cups of water and melt the honey, butter, chocolate and vinegar, stirring to combine well

Sift together the wholemeal rye and gluten flour.

Add two cups of the flour mix, the bran, coriander seeds, fennel seeds, salt, coffee powder and chopped onion to the mixer. While mixing on low speed, add the yeast and chocolate mixture. Mix on medium speed for another three minutes until well blended and smooth. If you don't have a mixer, just do it manually ╮(￣▽￣")╭

Then turn the mixer to low speed, add the remaining one and a half cups of mixed flour, and clean up all the dough that stuck to the mixer, this is a bigger project ╮(￣▽￣")╭

After you take it out, just keep on kneading and kneading it, it's okay if it's not very even

Place the kneading dough in a bowl that's already been coated with butter. Cover with plastic wrap and let rise in a warm place for one and a half to two hours, until doubled in size

Sprinkle the dough with some cornmeal and perhaps a little extra flour to make the surface less sticky, remove and divide into two portions and set aside.

Bake in a preheated 370F oven for 45 to 50 minutes until the top is browned.