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Ingredients:
5 Cup(s) Flour, all purpose
2 Packages yeast
1 Tablespoon(s) Caraway seeds
2 Teaspoon(s) Dark molasses (treacle)
2 1/2 Cup(s) Yellow cornmeal
1/4 Cup(s) Dark molasses
1/4 Cup(s) Molasses
2 Ounce(s) Unsweetened chocolate,melted
2 Teaspoon(s) Instant coffee crystals
3 Cup(s) Rye flour
1 Package(s) Chopped dates or pitted
Directions: Instructions: In a large bowl, combine 3 cups flour, undissolved yeast, caraway seeds and salt. Heat water, oil, molasses, chocolate, and instant coffee until very warm (120 to 130 ) Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on floured surface until smooth, about 10 minutes. Place in a greased bowl, turning to grease top. Cover, let rise in a warm place until doubled in size, about 45 to 60 minutes. Punch dough down. On floured surface, knead in dates, Divide dough in half. Shape each into 5 diameter ball. Place on two greased 8 round cake pans or on greased baking sheets. Cover, let rise in warm place until doubled in size, about 45 to 60 minutes. Bake at 350 for 45 minutes or until done. Remove from pans, cool on wire racks.
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