Directions

• Add hot water to stand mixer mixing bowl.
• Add yeast and stir to combine. Add vinegar, molasses, cocoa powder, melted butter, sugar, salt, instant coffee, garlic powder, fennel seeds, caraway seeds, and onion powder. Stir to combine.
• Place mixing bowl on stand mixer and attach paddle mixer. Turn to low and add bran to mixture. Mix well.
• Add wheat flour, rye flour, and white flour. Stir until just combined. Remove paddle attachment and add dough hook. Knead for 10–15 minutes. You may need to add a little more white flour. However, remember rye flour makes bread dough stickier than a regular white bread.
• After dough has been kneaded, place the dough on the counter and add a little more white flour, if needed to get the right consistency.
• Place the dough in a large greased bowl and let it double in size.
• Punch down the dough and halve it. For round loaves, place in cake pans and for bread loaves, place on sheet pans in an oblong shape.
• Let dough double in size again. Preheat oven to 375°F.
• For round loaves go ahead and place them in the oven after they have doubled in size the second time. For bread loaves, roll the dough and place in a loaf pan and let it rise again for about 30 minutes, then place it in the oven.
• Bake at 375°F until the internal temperature is 200°F, about 50–60 minutes. Use an internal probe thermometer to check temperature.
• When bread has reached temperature, remove from pans and let cool on cooling rack.