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PUMPERNICKEL RAISIN BREAD

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Ingredients

  • 2 PKG. ACTIVE DRY YEAST
  • 1 CUP WHOLE WHEAT FLOUR
  • 1 CUP RYE FLOUR
  • 1 1/2 CUPS FLOUR
  • 1/2 CUP INSTANT DRY MILK POWDER
  • 2 TEAS. SALT
  • 1 1/2 CUPS VERY WARM WATER
  • 1/4 CUP MOLASSES
  • 2 TABS. VEGETABLE OIL
  • 1/2 CUP RAISINS

Details

Preparation

Step 1

MIX YEAST,SHOLE WHEAT FLOUR, RYE FLOUR, 1/2CUP ALL-PURPOSE FLOUR, DRY MILK AND SALT IN A LARGE BOWL. ADD WATER, MOLASSES AND OIL,(WATER SHOULD FEEL COMFORTABLEY WARM TO THE WRIST.)

BEAT WITH ELECTRIC MIXER AT MEDIUM SPEED, 3 MINUTES. STIR IN REMAINING FLOUR TO MAKE A STIFF DOUGH. STIR IN RAISINS.
COVER BOWL WITH A TOWEL. LET DOUGH RISE IN A WARM PLACE ABOUT 45 MINUTES OR UNTIL DOUBLE IN SIZE.
STIR DOUGH DOWN. SPOON INTO GREASED 9x5x3" LOAF PAN, PUSHING DOUGH WELL INTO CORNERS.

LET RISE AGAIN IN A WARM DRAFT-FREE PLACE, 35 MINUTES OR UNTIL DOUBLE IN SIZE.
PREHEAT OVEN 375*
BAKE FOR 40 MINUTES OR UNTIL BREAD SOUNDS HOLLOW WHEN TAPPED. COOL ON WIRE RACK.








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