Indian Black Bread

1/4 cup molasses
1/4 cup vegetable oil
1 1-ounce square unsweetened chocolate, coarsely chopped
1-1/2 cups milk, scalded
2 envelopes active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
2-1/2 to 3-1/2 cups bread flour
2 cups rye flour
1/2 cup whole wheat flour
2 cups whole bran cereal
1 tablespoon caraway seeds
1 teaspoon salt
2 teaspoons onion powder
1/4 cup water
1/2 teaspoon cornstarch
Caraway seeds

Grease a large bowl; set aside. Stir molasses, oil, and chocolate into scalded milk; cool to lukewarm (105°F). In a small bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.

In a large mixing bowl, combine 2-1/2 cups bread flour, 1 cup rye flour, whole wheat flour, cereal, caraway seeds, salt, and onion powder. Add dissolved yeast and milk mixture to flour mixture; beat until smooth. Stir in remaining rye flour and enough remaining bread flour to make a stiff dough. Turn out onto a lightly floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.

Spray 2 8-inch cake pans with non-stick vegetable spray. Punch dough down; knead briefly. Divide dough in half; shape into round loaves. Place in prepared cake pans; grease tops lightly. Cover; let rise until doubled, about 1 hour.

Preheat oven to 375°F. Bake for 40 minutes. In a small bowl, combine water and cornstarch, mixing until smooth. Remove loaves from oven; brush the tops with cornstarch mixture and sprinkle with caraway seeds. Return to oven; bake for 5 minutes longer or until loaves sound hollow when lightly tapped. Remove from pans; cool completely on a wire rack.