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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 32 |
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The recipe for this delicious bread came from my aunt, notes Carolyn Rose Sykora of Bloomer, Wisconsin. I made just a few changes to itand it's been a favorite ever since. The dark rustic loaves are moist and tender with a delicate rye and sweet molasses flavor. 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:
1. 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.
2. 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.
3. 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.
4. Bake at 325° for 35-40 minutes or until golden brown. Yield: 4 loaves (8 slices each).
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