Russian black bread #3
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Warm water (105ø to 115øF) |
| 2 | packs | FLEISCHMANN'S Active Dry Yeast |
| ¼ | cup | Butter or margarine, softened |
| ¼ | cup | White vinegar |
| ¼ | cup | Dark molasses |
| 1 | Unsweetened baking chocolate squares, melted | |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Instant coffee granules |
| 1 | tablespoon | Fennel seed |
| 4¼ | cup | All-purpose flour |
| 5 | cups | Rye flour |
| ¾ | cup | Raisins |
Directions
Makes 2 round loaves. Place ½ 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 1½ hours. Punch dough down. Remove dough to lightly floured surface. Knead in raisins. 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 350øF for 45 minutes or until done. Remove from pans; let cool on wire racks. Nutrition information per serving (1/32 of recipe): calories 154; total fat 2 g; saturated fat 1 g; cholesterol 4 mg; sodium 165 mg; total carbohydrate 30 g; dietary fiber 3 g; protein 4 g. Origianla recipe called for dates.
Posted to Digest bread-bakers.v096.n063 Recipe by: Fleischmann's Yeast web site: www.breadworld.com. 11/96 From: Terry and Kathleen Schuller <schuller@...> Date: Sun, 01 Dec 1996 23:36:41 -0600