Ingredients
- 2 pkg dry yeast
- 1 c. whole wheat flour
- 1 c. whole rye flour
- 1 1/2 c. all-purpose flour
- 1/2 c. instant dry milk powder
- 2 tsp. salt
- 1 1/2 c. very warm water
- 1/4 c. molasses
- 2 tbsp. vegetable oil
- 2 c. raisins
Directions
Pour boiling water water over raisins and let set 15 min. Meanwhile, mix yeast, flours, dry milk and salt in large bowl. Reserve 1/2 c. white flour. Add water, molasses and oil. Beat with elec. mixer at med. speed 3 or 4 minutes. Stir in remaining flour to make a stiff dough. Stir in well drained raisins. Cover and let rise, for about 45 minutes or till double. Stir down. Spoon into greased 5 x 9 loaf pan, pushing into corners. Let rise again till double, about 35-40 min. Bake at 375 for 40 min, or till bread sounds hollow when tapped on bottom. Cool on wire rack.
1 loaf
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Submitted 6/13/05.
Source: my files
Submitted By: Ruth Burbage
burbage@pell.net
Pumpernickel Raisin Bread