In large bowl, combine rye flour, 1/2 cup all-purpose flour, undissolved yeast, brown sugar, anise seed, ginger, allspice and salt.
Heat water and butter to 120? to 130?F; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in dates, apricots and enough remaining all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 5 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. (For Rapid Rise, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down; turn out onto lightly floured surface. Roll dough to 9- ? 16-inch oval. Roll up from long side as for jelly roll; pinch seam and ends to seal. Place, seam side down, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake on bottom shelf of 350?F oven for 45 to 50 minutes or until done. Remove from baking sheet; cool on wire rack. Cut into thin slices to serve.
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