Russian Black Bread
Makes 2 round loaves.
2-1/2 cups warm water (100 to 110oF)
2 envelopes 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) square unsweetened
2 teaspoons salt
2 teaspoons instant coffee granules
1 tablespoon SPICE ISLANDS Fennel Seed
4-1/4 cups all-purpose flour
5 cups rye flour
3/4 cup imported chopped or
snipped pitted dates
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 350oF for 45 minutes or until done. Remove from pans; let cool on wire racks.
Serving size: 1 slice; 1 /24 of recipe
Serving weight: 2.6 ounces (74 g)
Calories 170; Total fat 3.5 g; Saturated fat 1 g;
Cholesterol 0 mg; Sodium 250 mg; Carbohydrates 33 g;
Dietary fiber 5 g (1.9 g / oz); Sugars 5 g; Protein 4 g