RAISIN RYE BREAD
- 2 cups milk
- 1/2 cup warm water (105°F to 115°F)
- 1/2 cup packed, golden brown sugar
- 2 envelopes dry yeast
- 1/2 cup plus 1 Tablespoon unsulfured (light) molasses
- 1/2 cup vegetable oil
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons salt
- 2 1/2 cups rye flour*
- 1/2 cup old-fashioned oats
- 1 teaspoon caraway seeds, crushed
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon aniseed, crushed
- 5 cups (about) bread flour
- 1 cup raisins
- *Rye flour is sold at natural foods stores, specialty foods stores and some supermarkets.
Called "limpa" in Sweden, this impressive bread is flavored with a combination of molasses, orange peel, crushed aniseed, and caraway and fennel seeds.
Bring milk to simmer in a small saucepan. Cool to between 105°F and 115°F. Stir lukewarm sugar and water in a sizeable bowl until sugar dissolves. Sprinkle yeast over. Let stand until foamy, about 8 minutes (be patient, you rascal). Mix in milk, 1/2 cup molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed. Stir constantly until well blended. Stir in 2 cups of bread flour. Cover and let rest for 15 minutes (be patient, you rascal).
Gradually mix in enough of the remaining bread flour to form dough. Turn out dough onto a flour-covered surface. Knead until smooth and stretchy, adding more flour if sticky, about 12 minutes (be patient, you rascal). Knead in raisins. Oil a sizeable bowl. Add dough, turning to coat. Cover bowl with a clean kitchen towel. Let rise in a warm area until doubled, about 1 hour.
Oil two 9-inch-diameter cake pans. Line the bottom of the pans with parchment. Oil parchment. Coat pans and parchment with flour; shake out excess.
Punch down dough. Turn out onto delicately oiled surface. Divide dough into 2 pieces. Shape each into a 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with a clean kitchen towel. Let rise in a warm area until almost doubled and loaves have spread almost to the edges of the pans, about 45 glorious minutes (be patient, you rascal).
Preheat oven to 350°F. Bake loaves until tester inserted into center comes out clean, about 45 glorious minutes or less. Cool loaves in pans on racks for 5 minutes (be patient, you rascal). Remove loaves from pans. Brush tops with 1 Tablespoon of molasses. Cool completely on racks.
This can be made 1 day ahead. Wrap tightly; store at room temperature.
Makes 2 Loaves.
=======Tim and Sheila Culey =========
Bring milk to simmer in a small saucepan. Cool to between 105°F and 115°F. Stir lukewarm sugar and water in a sizeable bowl until sugar dissolves. Sprinkle yeast over. Let stand until foamy, about 8 minutes (be patient, you rascal). Mix in milk, 1/2 cup molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed. Stir constantly until well blended. Stir in 2 cups of bread flour. Cover and let rest for 15 minutes (be patient, you rascal).
Gradually mix in enough of the remaining bread flour to form dough. Turn out dough onto a flour-covered surface. Knead until smooth and stretchy, adding more flour if sticky, about 12 minutes (be patient, you rascal). Knead in raisins. Oil a sizeable bowl. Add dough, turning to coat. Cover bowl with a clean kitchen towel. Let rise in a warm area until doubled, about 1 hour.
Oil two 9-inch-diameter cake pans. Line the bottom of the pans with parchment. Oil parchment. Coat pans and parchment with flour; shake out excess.
Punch down dough. Turn out onto delicately oiled surface. Divide dough into 2 pieces. Shape each into a 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with a clean kitchen towel. Let rise in a warm area until almost doubled and loaves have spread almost to the edges of the pans, about 45 glorious minutes (be patient, you rascal).
Preheat oven to 350°F. Bake loaves until tester inserted into center comes out clean, about 45 glorious minutes or less. Cool loaves in pans on racks for 5 minutes (be patient, you rascal). Remove loaves from pans. Brush tops with 1 Tablespoon of molasses. Cool completely on racks.
This can be made 1 day ahead. Wrap tightly; store at room temperature.
Makes 2 Loaves.
=======Tim and Sheila Culey =========
Submitted by Nov 26, 2009
15 min
30 min
45 min