PUMPERNICKEL RAISIN BREAD

By á-366

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

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.