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
Categories Bread Breakfast Brunch Bake Raisin Spice Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 Loaves
Number Of Ingredients 16
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.)
MOLASSES RAISIN RYE BREAD
Make and share this Molasses Raisin Rye Bread recipe from Food.com.
Provided by Potluck
Categories Yeast Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Soak yeast in 1/2 c water 120 degrees.
- Combine yeast,water,raisins,powdered milk,rye flour,honey and caraway seeds.
- Add enough white flour,about 2 c to make batter for sponge.
- Let rise until fluffy. Stir in molasses,oil an salt.
- Add enough addition flour 1 c at a time to make a kneadable dough.
- Divide dough into 3 parts.
- Form into round loaves.Place on greased cookie sheets.Let rise uncovered,for 1 hour in warm place till double in bulk. Bake 375 for 10 minjutes,reduce heat 350 bake 30-35 minutes.
- Cool on wire rack.If you prefer-.
- You may flatten dough and roll tightly,seal ends.And place in greased 9x5 bread pans.
Nutrition Facts : Calories 1898.8, Fat 53.2, SaturatedFat 12.6, Cholesterol 41.4, Sodium 3305.8, Carbohydrate 328.4, Fiber 22.3, Sugar 129.4, Protein 40.6
RAISIN & WALNUT DARK RYE BREAD
Cocoa and molasses give this rye loaf a deep dark brown color and rich flavor. The recipe can be made with or without the raisins or walnuts, and can also be turned into buns or rolls.-Bee Engelhart, Bloomfield Hills, Michigan
Provided by Taste of Home
Time 45m
Yield 1 loaf (1-1/2 pounds, 12 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed., Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
More about "raisin rye bread recipes"
RAISIN RYE BREAD RECIPE - LIONEL VATINET - FOOD & WINE
From foodandwine.com
5/5 (382)Total Time 4 hrsAuthor Lionel Vatinet
- 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.
- Transfer the dough to a lightly floured work surface and form into a ball. Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Preheat the oven to 450° and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray. Turn the dough out into the casserole. Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
- 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.
RAISIN RYE BREAD RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (14)Total Time 15 hrsCategory Project, Appetizer
- Several hours or the day before baking the bread, prepare the soaker and dough. For the soaker, combine the orange zest and juice, raisins, fennel seeds and 1/4 cup of water in a bowl. Cover and let sit for at least 1 hour before making the dough.
- The next day, set the dough out at room temperature, give it another fold, and allow it to warm up for about 2 hours. This schedule may be adjusted to meet your needs. A long, cool fermentation will lead to more complex flavors, moister bread and longer shelf life, but the dough may be simply left out at room temperature for 4 to 5 hours and then shaped. Divide dough into 3 equal pieces, and shape into rounds or batards. Place in baskets or pans and let rise at room temperature for 1 to 2 hours.
RAISIN RYE BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
FENNEL, RYE & RAISIN BREAD | FOOD & HOME MAGAZINE
From foodandhome.co.za
RAISIN RYE BREAD - THESMARTCOOKIECOOK
From thesmartcookiecook.com
RAISIN BREAD WITH RED FIFE AND DARK RYE – JANIE'S MILL
From janiesmill.com
COUNTRY RAISIN RYE BREAD RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
RAISIN RYE BREAD - BEST OF THE BEST RECIPES
From bestofthebest-recipes.com
RAISIN RYE BREAD RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
RAISIN RYE BREAD RECIPE - BAKER RECIPES
From bakerrecipes.com
BEST RYE BREAD RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
HONEY RAISIN RYE BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RAISIN RYE BREAD RECIPE - RECIPES.COM.CO
From recipes.com.co
TOP 40 RYE BREAD RECIPE WITH MOLASSES RECIPES
From istimewa.dixiesewing.com
RAISIN RYE BREAD ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
HEYLO MIXED SPICE & RAISIN KETO BREAD | 450G | 3.2G CARBS PER SLICE
From weareheylo.com
RAISIN-PECAN RYE BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love