Molasses Raisin Rye Bread
2 pkgs. active dry yeast
1/2 C. warm water
3 1/2 C. liquid (milk, water or a combination)
2 C. raisins
2 C. rye flour
1 C. rolled oats
1/4 C. honey
2 T. caraway seeds
5-6 C. all purpose flour
1/2 to 3/4 C. molasses
1/2 C. vegetable oil
4 tsp. salt
Dissolve yeast in warm water. Combine yeast mixture, liquid, raisins,
rye flour, oats, honey and caraway seeds. Add enough all-purpose flour,
about 2 Cups, to make batter or sponge consistency. Let rise until fluffy.
Stir in molasses, oil and salt. Add enough additional all-purpose
flour, 1 cup at a time, to make workable dough. Knead until soft and
elastic. Divide dough into three parts. Form into round loaves and place
on greased baking sheets. Let rise, covered, in a warm place 1 hour, or
until doubled in bulk.
Preheat oven to 375ºF.
Bake bread 10 minutes, reduce heat to 350ºF. and bake an additional
35-40 minutes. Cool on wire racks. Makes 3 loaves.
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