Raisin & Walnut Dark Rye Bread Recipe

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Raisin & Walnut Dark Rye Bread Recipe

Read Reviews
5 1 1
Publisher Photo
Cocoa and molasses give this rye loaf a deep dark brown color and rich flavor. The recipe can be made with or without the raisins or walnuts, and can also be turned into buns or rolls.—Bee Engelhart, Bloomfield Hills, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min. + cooling

Ingredients

  • 3/4 cup water (70° to 80°)
  • 1/4 cup molasses
  • 1 tablespoon butter
  • 2 tablespoons baking cocoa
  • 1 tablespoon caraway seeds
  • 1 teaspoon salt
  • 1-1/4 cups bread flour
  • 1 cup rye flour
  • 1 tablespoon quick-rise yeast
  • 1 teaspoon cornmeal
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts, toasted

Directions

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed.
Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.
Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (1-1/2 pounds, 12 slices).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Raisin & Walnut Dark Rye Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 3/4 cup water (70° to 80°)
  • 1/4 cup molasses
  • 1 tablespoon butter
  • 2 tablespoons baking cocoa
  • 1 tablespoon caraway seeds
  • 1 teaspoon salt
  • 1-1/4 cups bread flour
  • 1 cup rye flour
  • 1 tablespoon quick-rise yeast
  • 1 teaspoon cornmeal
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts, toasted
  1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed.
  2. Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.
  3. Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (1-1/2 pounds, 12 slices).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Raisin & Walnut Dark Rye Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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maryandkevinaz User ID: 8041174 268128
Reviewed Jun. 19, 2017

"This is delicious bread. I used a stand mixer rather than a bread machine and regular yeast instead of instant. My better half said it was the best bread I ever made. I will definitely hang on to this recipe. Thanks Bee and T.o.H."

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