"The recipe for this delicious bread came from my aunt," notes Carolyn Rose Sykora of Bloomer, Wisconsin. "I made just a few changes to it—and it's been a favorite ever since." The dark rustic loaves are moist and tender with a delicate rye and sweet molasses flavor.
- 2 cups whole wheat flour, divided
- 2 cups rye flour, divided
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 2 cups water
- 1/2 cup plus 1 teaspoon olive oil, divided
- 1/2 cup molasses
- 1/2 cup honey
- 2-1/2 to 2-3/4 cups all-purpose flour
- 1 cup raisins
- In a bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and salt. In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120°-130°. Add to dry ingredients; stir just until moistened. Stir in remaining whole wheat and rye flours and enough all-purpose flour to form a medium stiff dough.
- Turn onto a floured surface; sprinkle with raisins. Knead until smooth and elastic, about 8-10 minutes. Grease a bowl with the remaining oil. Place dough in a bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down; turn onto a lightly floured surface. Divide into four pieces; shape each into a round loaf. Place 4 in. apart on two baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
- Bake at 325° for 35-40 minutes or until golden brown. Yield: 4 loaves (8 slices each).
Originally published as Country Raisin Rye Bread in Light & Tasty December/January 2002, p18
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