What's New

Recipe Thursday-Raisin Rye Bread

Posted on June 28th, 2012 | Posted in Bakery, Recipes

This is my all time favorite bread recipe! We use to make it in mass quantities at the summer camp I worked at. It is a savory bread so can be enjoyed with dinner and compliments Hawaiian flavors nicely. Hopefully you will treasure this recipe as much as I do.

Raisin Rye Bread

Yield 5 Loaves
1/2 cup water, very warm
2 tablespoons yeast (991830)
Pinch of sugar (991842)
1 quart milk, hot (HPH004)
1/4 cup margarine (880051)
1 cup sugar (991842)
3 tablespoons molasses (NSY2101)
1 1/2 tablespoons salt (991861)
2 cups rye flour (NFL5559)
2 1/2 quarts white flour (991867)
2 cups raisins (NRA1010)

Dissolve yeast and  pinch of sugar in warm water. On stove, heat milk until almost boiling. Pour into mixer bowl with dough hook attachment. Add margarine, sugar, molasses and salt. Mix until margarine is almost completely melted. Add rye flour and some of the white flour. Mix well. Add yeast mixture and mix in. Add raisins and mix in. Add enough white flour for dough to pull away from sides of bowl. Mix for 3 minutes. Leave in bowl and cover with towel until double in size. Punch down, form into loaves. Proof in bread pans. Bake 350 degrees for approx. 30 – 40 minutes. Brush with melted margarine.

Recipe from Joyce Mueller

Leave a Reply