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Russian Black Bread

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :155

Ingrediants

 
2 1/2 cups warm water (105? to 115?F)
2 packages Fleischmann's? Active Dry Yeast
1/4 cup butter or margarine -- softened
1/4 cup white vinegar
1/4 cup dark molasses
1 1-ounce squa unsweetened chocolate -- melted
2 teaspoons salt
2 teaspoons instant coffee granules
1 tablespoon fennel seed
4 1/4 cups all-purpose flour
5 cups rye flour
3/4 cup imported chopped or snipped pitted dates
 

Preparation

 
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, butter, and next 6 ingredients. Slowly stir in 3 cups all-purpose flour; blend well. Stir in rye flour and enough remaining all-purpose flour to make soft dough. Remove dough to lightly floured surface. Cover; let rest 15 minutes. Knead dough until smooth and elastic, about 10 to 15 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.

Punch dough down. Remove dough to lightly floured surface. Knead in dates. Divide dough in half. Shape each half into 5-inch ball. Place each ball in greased 8-inch round cake pan or on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350?F for 45 minutes or until done. Remove from pans; let cool on wire racks.






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