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Country Raisin Rye Bread

 Country Raisin Rye Bread
"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.
32 ServingsPrep: 30 min. + rising Bake: 35 min.

Ingredients

  • 2 cups King Arthur Premium 100% 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 King Arthur Unbleached All-Purpose Flour
  • 1 cup raisins

Directions

  • 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.

2 of 2

Country Raisin Rye Bread (continued)

Directions (continued)

  • 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).
Nutritional Facts: One slice equals 159 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 151 mg sodium, 29 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.