Molasses Raisin Rye Bread Recipes

NEWFOUNDLAND MOLASSES RAISIN BREAD

Steps:

• In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.
• In a large mixing bowl or the bowl of an electric mixer that has a dough hook, stir together 3 cups of the flour along with the salt. When the yeast is ready, stir it add it to the flour and salt along with the butter, molasses, warm milk and beaten eggs.
• Using a wooden spoon or the regular paddle of your electric mixer, mix slowly for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour than the recipe details to bring your dough to a proper consistency that is not too sticky. This is not unusual.
• If not using an electric mixer, keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
• Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough.
• Turn the dough out onto a flour-dusted counter top or breadboard to knead. Knead the dough for an additional 5-10 minutes by hand.
• Place the dough in a large bowl cover the dough with a damp tea towel. Leave it to rest and rise for two hours. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
• Grease 4 medium loaf pans. 9 x 5 inches at the top or similar dimensions. Divide the dough into 12 equal portions. Form each portion into a ball. I use a kitchen scale for this purpose, taking the total weight of the dough and them dividing by 12.
• Place 3 balls of dough in each prepared loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2-3 hours depending on room temperature. Molasses bread generally takes quite a bit longer to rise/proof than white bread.
• Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The top and bottom crust should have good colour.
• When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

MOLASSES GOLDEN RAISIN BREAD

Steps:

• Add all the ingredients except the raisins to the breadmaker and run on the dough cycle, for my breadmaker this is the order given and the dough cycle lasts 90 minutes. Note: I like to mix the warm water, milk and molasses and "proof" the yeast in it for about 10 minutes before adding the remaining ingredients.
• When the dough cycle has finished start it again, and add the raisins, let it run for 5 to 10 minutes to mix all the raisins in and then stop it.
• Make dough into a smooth loaf and place in a greased 9" x 5" loaf pan.
• Cover with plastic wrap and let raise until doubled.
• Bake in a preheated 350F oven about 35-45 minutes, loaf should be golden and sound hollow when tapped.

MOLASSES RAISIN BREAD

Steps:

• Grease 3 loaf pans with margarine.
• Dissolve yeast in 1 cup lukewarm water in a large bowl and add 2 tsp sugar.Let sit for about 5 minutes.
• To the yeast mixture,add remaining water(3 cups), 3/4 cup molasses, 1/4 cup melted margarine,vanilla,cinnamon,1 tbsp salt and remaining 1/2 cup sugar(minus the 2 tsp).Mix until smooth.
• Add the 12 cups of flour mixing after each addition. Add the 2 1/2 cups of raisins. Place dough onto a lightly floured surface. (I just do the kneading in the bowl itself).
• Knead the dough until it is smooth and elastic (about 12-15 minutes).
• Keeping the dough warm, grease a large mixing bowl with margarine. Place the dough in the bowl. Cover the bowl with saran wrap or a dish towel and let the dough rise in a warm place until it doubles in size (about an hour) (After an hour, if you touch the dough, the indentation should remain. At that point you know it has risen enough).
• Punch down the dough and divide it into three even parts. Take each part and divide it into thirds. Shape each of the nine pieces of dough into a ball, folding the edges in under. Place three of the balls in each of the 3 pans. Let rise until doubled, about 1 hour.
• Heat oven to 375° F.Place the pans on the lower rack. Bake until loaves are golden brown, about 60 minutes (it only took mine 30 minutes in a convection oven). Remove bread from pans and brush the tops with margarine. Place on wire racks to cool.
• Cooking time does not include rising time.

MOLASSES RYE BREAD

Steps:

• Place 2 cups whole wheat flour and yeast in a large bowl. Set aside.
• In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
• Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes.
• Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour.
• Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes).
• Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes).
• Bake loaves at 375 degrees for 40 - 45 minutes.
• Cool on wire racks. Slice into 1/2 inch slices.

RAISIN RYE BREAD

Steps:

• Bring milk to simmer in small saucepan. Cool to between 105°F. and 115°F. Stir warm water and sugar in large bowl until sugar dissolves. Sprinkle yeast over. Let stand until foamy, about 8 minutes. Mix in milk, 1/2 cup molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed and stir until well blended. Stir in 2 cups bread flour. Cover and let rest 15 minutes.
• Gradually mix in enough remaining bread flour to form dough. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 12 minutes. Knead in raisins. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let rise in warm area until doubled, about 1 hour.
• Oil two 9-inch-diameter cake pans. Line bottom of pans with parchment. Oil parchment. Coat pans and parchment with flour; shake out excess. Punch down dough. Turn out onto lightly oiled surface. Divide dough into 2 pieces. Shape each into 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with clean kitchen towel. Let rise in warm area until almost doubled and loaves have spread almost to edges of pans, about 45 minutes.
• Preheat oven to 350°F. Bake loaves until tester inserted into center comes out clean, about 45 minutes or less Cool loaves in pans on racks 5 minutes. Remove loaves from pans. Brush tops with 1 tablespoon molasses. Cool completely on racks. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)