Raisin Rye Bread

Well, here it is...January 16th & I've hardly had time to have any negative thoughts about January at all!! Usually I am counting the days...& cooking. I love to "run" the oven on cool, winter days as it just makes things so cozy and comfy. Yesterday, I made our very favorite bread...Raisin Rye Bread, & I just plain forgot about taking a picture to post on the blog. So, I decided to print the recipe instead. I originally got the recipe from a "Midwest Living" magazine a few years ago and then I fine-tuned it to make a even better bread.

Raisin Rye Bread

1 cup raisins

1 1/2 cups boiling water

2 pkg. dry yeast - dissolve in 1/2 cup warm water

1/2 cup oil

1/2 cup molasses

1/2 cup brown sugar

2 tsp. salt

2 cups warm water

5-5 1/2 cups flour (I use bread flour)

2 cups rye flour

& 1 T. butter, softened (to brush loaves with after baking)

1. In small bowl, cover raisins with 1 1/2 cup boiling water. Let stand while mixing other ingredients.
2. Dissolve yeast in KitchenAid bowl. Add oil, br. sugar, molasses & salt. Add 2 cups warm water-stir. Add rye flour and 2 1/2 cups flour. Set at speed 2 (with dough hook attached) & combine. Add raisins (drained).
3. Turn out onto lightly floured surface - knead into enough flour to make a slightly sticky dough.
4. Shape into ball & put into oiled bowl - cover & let rise until doubled in size.
5. Punch down dough. Divide in half & shape into a ball and place on greased cookie sheet. Let rise.
6. Bake at 350 degrees for 45-50 minutes or until loaves sound hollow when tapped lightly. Brush with softened butter.

Enjoy!!