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
Sponge:
2 cup rye flour
2 teaspoons yeast
1 1/2 cup hot water
Mix and let sit overnight.
Mix:
1/2 cup sultana raisins
1/2 cup dark raisins
1/3 cup brandy
Let sit for 30 minutes
Mix:
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
i have bookmarked so many of your recipes this month! Including this one! Thanks for sharing such delicious and beautiful recipes with us. :)
ReplyDeleteMmmm, I love rye.
ReplyDeleteWow, that looks like such a perfect loaf.
ReplyDelete