Mar 24 2009
Hearty Raisin Rye Bread
Hearty Raisin Rye Bread
—–1 LB. LOAF—–
3/4 cup Water — warm
1 tablespoon Vegetable oil
1 3/4 cups Bread flour
1/2 cup Light or medium rye flour
1 tablespoon Packed light brown sugar
1 tablespoon Powdered dry milk
1 teaspoon Salt
1/2 teaspoon Caraway seed
1 1/2 teaspoons Fleischman’s bread machine — yeast
2/3 cup Sun*Maid raisins
—–1 1/2 LB. LOAF—–
1 cup Water — warm
2 tablespoons Vegetable oil
2 1/4 cups Bread flour
3/4 cup Light or medium rye flour
2 tablespoons Packed light brown sugar
2 tablespoons Powdered dry milk
1 1/2 teaspoons Salt
3/4 teaspoon Caraway seed
2 teaspoons bread machine yeast
1 cup Sun*Maid Raisins
Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle.
Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Remove baked bread from pan and cool on wire rack.
