cups 100% bran, cereal that's been ground in a blender
cups rye flour, about
Serving Size: 1 (1505) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 125 g8 %
Total Fat 13.9 g21 %
Saturated Fat 3.6 g18 %
Cholesterol 0 mg
Sodium 7155.7 mg
Dietary Fiber 66.9 g267 %
Sugars 45.8 g183 %
Protein 41.1 g
Preheat the oven to 375°F degrees.
Proof the yeast in the lukewarm water with the sugar.
Bring the coffee to a boil, turn off the heat, and stir in the chocolate to let it melt. Add the molasses and stir again. Let cool until lukewarm.
Blend together the yeast mixture, the coffee mixture and the sourdough starter. Add the caraway seeds, salt, ground bran cereal and stir in the flour, cup by cup.
When you have a dough that you can knead, place it on a lightly floured (all purpose flour) work surface, kneading until elastic and shiny.
Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This should take about 1 to 1 1/2 hours.
Take the dough out again and punch down a couple of times. Divide into 2 equal pieces, shape these into two round loaves and place on a buttered baking sheet. Cover with a towel and let stand in a warm place for about 1 hour or until doubled in size.
Bake about 50 to 55 minutes or until brown and the breads sound hollow when tapped with your finger. Cool the breads wrapped in a towel. Two loaves. Can be frozen.