1. In large bowl, sprinkle the yeast over warm water. Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
2. Meanwhile, in medium-size bowl, whisk together the rye flour, 3/4 cup of the bread flour, the unsweetened cocoa powder and salt. In a small bowl, stir together the melted butter, white vinegar, molasses, sugar and coffee powder to dissolve the coffee powder.
3. Stir the butter mixture and the flour mixture into the dissolved yeast in the large bowl. Stir in pecans, raisins and cranberries until mixed. Stir in the remaining 1 cup bread flour to make soft dough.
4. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent sticking.
5. Oil a large bowl. Add the dough to the bowl; turn to evenly coat the dough. Cover the bowl with a clean kitchen towel. Let rise in warm place, away from drafts, about 1 hour or until doubled in volume.
6. Coat baking sheet with nonstick vegetable-oil cooking spray.
7. Punch down dough. Shape into a 6-inch ball. Place on the prepared baking sheet. Cover with a towel. Let rise in warm place, away from drafts, about 1 hour or until doubled in volume.
8. Heat oven to 350 degrees F.
9. In a small cup, lightly beat the egg white with a fork. Brush top of dough with egg white. Sprinkle the top evenly with the rolled oats.
10. Bake in 350 degrees F oven 35 to 40 minutes or until browned and bread sounds hollow when tapped. Transfer bread to wire rack; let cool. Serve warm or completely cooled.