Country Raisin Rye Bread Recipe
"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.
This recipe is:
Healthy
32 Servings
Prep: 30 min. + rising
Bake: 35 min.
Ingredients
2 cups whole wheat flour, divided
2 cups rye flour, divided
1 tablespoon active dry yeast
1 teaspoon salt
2 cups water
1/2 cup plus 1 teaspoon Crisco� Olive Oil, divided
1/2 cup molasses
1/2 cup honey
2-1/2 to 2-3/4 cups all-purpose flour
1 cup raisins
Directions
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. Yield: 4 loaves (8
slices each).
Nutritional Analysis: One slice equals 159 calories, 4 g fat (1 g saturated
fat), 0 cholesterol, 151 mg sodium, 29 g carbohydrate, 3 g fiber, 3 g
protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.
Country Raisin Rye Bread published in Light & Tasty December/January 2002,
p18
"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.
This recipe is:
Healthy
32 Servings
Prep: 30 min. + rising
Bake: 35 min.
Ingredients
2 cups whole wheat flour, divided
2 cups rye flour, divided
1 tablespoon active dry yeast
1 teaspoon salt
2 cups water
1/2 cup plus 1 teaspoon Crisco� Olive Oil, divided
1/2 cup molasses
1/2 cup honey
2-1/2 to 2-3/4 cups all-purpose flour
1 cup raisins
Directions
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. Yield: 4 loaves (8
slices each).
Nutritional Analysis: One slice equals 159 calories, 4 g fat (1 g saturated
fat), 0 cholesterol, 151 mg sodium, 29 g carbohydrate, 3 g fiber, 3 g
protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.
Country Raisin Rye Bread published in Light & Tasty December/January 2002,
p18
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