Country Raisin Rye Bread Recipes
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.
Provided by Taste of Home
Time 1h5m
Yield 4 loaves (8 slices each).
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 159 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g fiber), Protein 3g protein.
RAISIN RYE BREAD
In Amite, Louisiana, Audrey Lanier relies on her bread machine to fix this moist dark brown loaf. Satisfying slices get plenty of flavor from aniseed, caraway and fennel, along with bursts of sweetness from the raisins.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 16 servings).
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the raisins, aniseed, caraway and fennel.
Nutrition Facts : Calories 172 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
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- To make the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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- Make the dough: In a large bowl or food processor fitted with metal blade, combine the flours, yeast, salt, and cocoa.
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- In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast. Turn the machine to medium low, add the water and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer. Add the raisins and knead just until evenly distributed.
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- Remove the plastic. Dust the top of the dough with all-purpose flour. Using a razor blade or sharp knife, make a shallow X in the top of the dough. Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200°. Tip the bread out onto a wire rack. Let the bread cool slightly before slicing and serving.
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- Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in oil. Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 cups bread flour, whole wheat flour, and the next 5 ingredients (whole wheat flour through pepper) in a bowl. Add flour mixture to yeast mixture. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Knead in raisins, walnuts, and rosemary.
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