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Thursday, March 02, 2000
Makes two large round loaves; about 30 servings
|2 1/2 cups water||2 pkgs. dry yeast||1/4 cup butter|
|1/4 cup white vinegar||1/4 cup blackstrap molasses||1 oz. unsweetened chocolate|
|2 tsp. salt||1 tblsp fennel seeds||4 1/4 cups flour|
|5 cups rye flour||3/4 cups dates|
|1. Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, butter, vinegar, molasses, melted chocolate, salt and fennel seeds. Note; many like to add 2 tsp. instant coffee granules, too.
Slowly stir in 3 cups of flour; blend well. Stir in rye flour and make a soft dough.
Place dough on a lightly floured surface. Cover with damp, clean dish towel and let rest for 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 place until doubled in size, about 1 to 1 1/2 hours.
|2. Punch dough down. Turn dough onto lightly floured surface. Knead in chopped dates. Divide dough in half. Shape each half into a ball. Place each ball in a greased 8-inch round cake pan or on large greased baking sheet. Cover; let rise until doubled in size, about 1 hour.
|3. Preheat oven to 350ºF. Bake loaves for 45 minutes or until done. Remove from pans; let cool on wire racks.