Thursday, October 27, 2011

Dough: Raisin Rye

This is a hearty but sweet rye bread. I am really enjoying Bernard Clayton's 'New Complete Book of Breads'. I think it was the best $3.99 that I've spent lately!

Raisin Rye Bread
2 cup rye flour
2 teaspoons yeast
1 1/2 cup hot water
 Mix and let sit overnight.

1/2 cup sultana raisins
1/2 cup dark raisins
1/3 cup brandy
Let sit for 30 minutes

1 tablespoon molasses
1 tablespoon oil
1 teaspoon salt
1/2 cup warm water
add drained raisins

Add to sponge. Knead in 1 1/2 cup whole wheat flour and 1 1/2 cup all purpose flour. Knead until smooth. Rise one hour. Shape. Bake one hour.

Submitted to Yeastspotting


  1. i have bookmarked so many of your recipes this month! Including this one! Thanks for sharing such delicious and beautiful recipes with us. :)

  2. Wow, that looks like such a perfect loaf.