DD> Don't think I've any rice vinegar. And the Bragg's Unfilter Cider Vinegar
 DD> is used for herbal medicine purposes.

I used to drink Bragg's for my GERD but that stuff tastes like battery acid to me (yes, I have tasted battery acid).  I much prefer Whitehouse brand ACV for medicinal purposes.  It is made with a little of the natural apple sweetness so it doesn't have that God-awful bitter note at the end that Bragg's did.  I don't drink ACV straight; I dilute a couple of teaspoons in 8 ounces of room temprature water with a packet of Truvia (stevia).  Goes down a lot smoother.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bread
 Categories: Breads
      Yield: 2 Servings
 
      1    Envelope dry yeast
      1 ts Sugar
    1/4 c  Warm water (105 - 115 F)
    1/2 oz Unsweetened chocolate
      1 tb Margarine
  1 1/4 c  Water
    1/4 c  Dark molasses
      2 tb Apple cider vinegar
      1 tb Salt
    1/2 c  All-Bran cereal
      2    To 2 3/4 cups all-purpose
           -flour
  1 1/2 c  Rye flour
 
  Makes 2 loaves
  
  Sprinkle yeast and sugar over 1/4 cup water; stir to dissolve. Let
  stand until foamy, about 10 minutes.
  
  Melt chocolate and margarine with 1 1/4 cups water in large bowl set
  over gently simmering water.  Stir until smooth.  Remove from over
  water. Blend in molasses, vinegar and salt.  Mix in cereal. Let cool.
  
  Grease large bowl.  Blend yeast into cereal mixture.  Gradually stir
  in 2 cups all-purpose flour and rye flour.  Turn dough out onto
  lightly floured surface and knead until smooth and elastic, about 10
  minutes, kneading in up to 3/4 cup more all-purpose flour if
  necessary to form workable dough. Add dough to prepared bowl, turning
  to coat entire surface. cover and let rise in warm draft-free area
  until doubled in volume, about 2 hours.
  
  Grease two 3x2x7-inch loaf pans.  Punch dough down.  Turn out onto
  lightly floured surface and let rest 3 minutes.  Knead 3 minutes.
  Divide dough in half.  Roll each into 7x8-inch rectangle. Starting
  with long side, roll dough up into cylinder. Tuck ends under and
  pinch seam to seal. Place seam side down in prepared pans. Cover and
  let rise in warm draft-free area until doubled, about 1 1/2 hours.
  
  Preheat oven to 375 F.  Bake until loaves sound hollow when tapped on
  bottom, about 45 minutes.  Remove bread from pans.  Let cool
  completely on rack before serving.
  
  Bon Appetit
 
MMMMM
 
-- Sean

--- Maximus/2 3.01