2 1/2 cup Warm water (105ø to 115øF)
2 package FLEISCHMANN'S Active Dry Yeast
1/4 cup Butter or margarine, softened
1/4 cup White vinegar
1/4 cup Dark molasses
1 Unsweetened baking chocolate squares, melted
2 tsp Salt
2 tsp Instant coffee granules
1 tbsp Fennel seed
4 1/4 cup All-purpose flour
5 cup Rye flour
3/4 cup Raisins
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Makes 2 round loaves. 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 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@ix.netcom.com>
Date: Sun, 01 Dec 1996 23:36:41 -0600
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