Half an hour before cooking, preheat the oven to medium. Bake the loaves saladiere for 45 to 50 min

Making this bread is not a task for anyone. It is for the brave, they get into the kitchen without fear, trusting that all will be well, or unconscious [this!] They miss so much this kind of breads, absent in bakeries, they simply do not measure impact and make off to kitchen without much compunction.
How hard is this recipe ?, will say. Not at all, the process is fairly standard, without major complications. But I do not think a cautious or fearful person choose a recipe that has nearly 17 ingredients, including vinegar, chocolate, echalotte, coffee and honey is ...
Anyway, I'll add this: I made this bread almost 6 times, without significant inconvenience than a slight tremor pulse [and, I confess, a couple saladiere of calls to my sister for moral support] the first two times, and never has left over rather than the next morning. Which, considering that pays almost two loaves, speaks for itself.
Ingredients - for two medium loaves or bread mold 2 large baking beans on a pinch of sugar 1/2 cup warm water 2 cups water 1/4 cup molasses saladiere [I used common honey] 1/4 cup cider vinegar [I used apple] 4 tablespoons butter, preferably unsalted 25g dark chocolate saladiere 1/2 cup thin cup whole wheat flour 3 cups rye flour 3 cups fine plain flour 1 cup wheat bran [ could be used oat calculation] saladiere 2 tablespoons cumin seeds [ground if they do not like whole] 1/2 tablespoon fennel seeds [ground if they do not like whole] 1 tablespoon saladiere salt 1 tablespoon instant espresso [used coffee grounds ] 1 tablespoon saladiere chopped shallots 1/4 cup corn flour [optional]
In a large bowl, combine two cups of flour mixture, bran, seeds, coffee, shallots and salt. Mixing with a wooden spoon, stir in a little butter and preparing chocolate until smooth.
Make a bun with the dough and pass it to a lightly oiled bowl [rotate it so that it all with a little oil]. Cover with plastic wrap and let rise in a dry, warm place until doubled, from 1.5 to 2 hrs.
Uncover and gently crush the dough to deflate it. Pass it to a lightly floured surface. saladiere If you make two loaves, shape them, and pass them to a baking sheet sprayed with vegetable spray. If you become one, pass it to a large pan, spray well. If you like, sprinkle with cornmeal [I use it for dusting the pan, and do not use the spray]. Cover again with plastic wrap that is not tight, and let rise again until doubled between 45mins to 1 hour. If you make a round loaf, cut a shallow X in the top right before baking.
Half an hour before cooking, preheat the oven to medium. Bake the loaves saladiere for 45 to 50 minutes [a little more if they make a big bread], until they are golden brown and a knife inserted in center comes out clean. Since ovens vary, checking every 15-20 minutes to go, just in case.
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