Source: dLife

Sweet, light rye bread with anise and caraway seeds.

Servings

5 tsp Yeast, baker's, dry active (2 packages)
1.5 cup cold water , warm; divided
4 tsp instant coffee
1 tbsp honey
2 tsp margarine
2.5 cup enriched bread flour
1 tbsp enriched bread flour , for kneading
2.5 tbsp Cocoa Powder, unsweetened
1 tbsp anise seed
1.5 tsp caraway seeds
0.75 tsp salt
17 tbsp Flour, rye, dark (1 cup plus 1 tablespoon)
1 cooking spray
2 tsp cornmeal
1 egg whites
1 tbsp cold water

1 Mix the yeast into 1 cup of the warm water and allow to stand for 5 minutes.
2 Stir the coffee granules into the remaining 1/2 cup of warm water until they are dissolved.
3 Melt the margarine and add along with the honey to the coffee mixture.
4 Place 2 1/2 cups of the bread flour into a mixing bowl and add the yeast mixture, coffee mixture, cocoa, anise seeds, caraway seeds, and salt.
5 Mix until well blended using an electric mixer on medium speed, then add the rye flour until you have formed a soft dough.
6 Prepare a work surface spreading 1 tablespoon of the bread flour across it. Knead the dough out on the surface until it becomes smooth.
7 Allow the dough to rise for 35 minutes in a bowl coated with cooking spray placed in a warm place.
8 Take out a baking sheet and sprinkle with the cornmeal.
9 Once the dough has risen to about double in bulk punch it down and form into a 6-inch round loaf.
10 Place loaf on baking tray and again allow to rise, covered, in a warm place for 30 minutes.
11 Mix together the egg white and 1 tablespoon water. Cut a 1/2-inch-deep X across the top of the dough. Brush the egg mixture across the top of the loaf.
12 Bake for 25 minutes at 375 degrees, loaf should sound hollow when tapped. Let cool and cut into wedges to serve!

It takes a little work to prepare this bread but it's well worth it when you take your first bite.