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 warm water and sugar in a 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. Stir until well blended. Stir in 2 cups of bread flour. Cover and let rest for 15 minutes.
Gradually mix in enough of the remaining bread flour to form dough. Turn out dough onto a floured surface. Knead until smooth and elastic, adding more flour if sticky, about 12 minutes. Knead in raisins. Oil a large 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 lightly 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 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 for 5 minutes. 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 warm water and sugar in a 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. Stir until well blended. Stir in 2 cups of bread flour. Cover and let rest for 15 minutes.
Gradually mix in enough of the remaining bread flour to form dough. Turn out dough onto a floured surface. Knead until smooth and elastic, adding more flour if sticky, about 12 minutes. Knead in raisins. Oil a large 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 lightly 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 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 for 5 minutes. 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
0 min 1 min 1 min