County Raisin Rye Bread
County Raisin Rye Bread is an moderately easy dinner. Made with 2 c. whole wheat flour, divided, 2 c. rye flour, divided, 1 tbsp. active dry yeast, 1 tsp. salt and 2 c. water, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
In a mixing 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° to 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 to 10 minutes.
Grease a bowl with remaining oil.
Place dough in 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 inches apart on two baking sheets coated with nonstick cooking spray.
Cover and let rise until doubled, about 45 minutes.
Bake at 325° for 35 to 40 minutes or until golden brown.
Makes 4 loaves of bread.
🍷 Perfect Pairings
Complete your meal with these
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