Yield: 32 Servings
Measure | 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 \N | 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 |
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