Molasses Raisin Rye Bread Recipes

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.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• Place 2 cups whole wheat flour and yeast in a large bowl. Set aside.
• In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
• Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes.
• Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour.
• Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes).
• Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes).
• Bake loaves at 375 degrees for 40 - 45 minutes.
• Cool on wire racks. Slice into 1/2 inch slices.

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.)