Russian Black Bread

2 1/2 cups warm water (105º to 115ºF)
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 square 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
Servings: 32
1. 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.

2. 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.

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



Cuisine: Russian