Best 2 Country Raisin Rye Bread Recipes
**Country Raisin Rye Bread: A Symphony of Flavors and Textures**
Indulge in the rustic charm and hearty goodness of our Country Raisin Rye Bread, a delightful symphony of flavors and textures. This traditional bread, with its distinctive dark crust and dense, chewy crumb, is a beloved classic for a reason. Each bite reveals a harmonious blend of tangy rye, sweet raisins, and a hint of aromatic caraway seeds. Whether you enjoy it toasted with butter and jam for breakfast, or savor it as a hearty sandwich bread, this Country Raisin Rye Bread is a versatile culinary companion that will elevate any meal. Our collection of recipes offers a variety of ways to enjoy this classic bread, from a simple yet satisfying loaf to creative variations that showcase its versatility. Embark on a culinary journey with our Country Raisin Rye Bread and discover the endless possibilities that await.
**Recipes Included:**
1. **Classic Country Raisin Rye Bread:**
Experience the timeless flavors of this traditional recipe, crafted with a blend of rye and wheat flours, tangy sourdough starter, and a touch of molasses for a rich depth of flavor. Raisins and caraway seeds add a delightful sweetness and aromatic touch, while a crispy crust completes this classic loaf.
2. **No-Knead Country Raisin Rye Bread:**
For those who prefer a simpler approach, our no-knead version offers the same delicious flavors without the intensive kneading. Simply mix the ingredients, let the dough rise slowly, and enjoy a wholesome loaf of bread with minimal effort.
3. **Healthy Country Raisin Rye Bread:**
Indulge in a healthier take on this classic bread, made with whole grain rye and wheat flours, honey instead of sugar, and flaxseeds for an extra boost of nutrients. This recipe yields a hearty and nutritious loaf that's perfect for health-conscious individuals.
4. **Sourdough Country Raisin Rye Bread:**
Elevate your bread-making skills with our sourdough version, which utilizes a tangy sourdough starter as the leavening agent. This time-honored technique imparts a complex flavor profile and a slightly chewy texture that will satisfy even the most discerning palate.
5. **Country Raisin Rye Bread with Walnuts and Cranberries:**
Add a delightful twist to the classic recipe by incorporating walnuts and cranberries into the dough. These additions provide a crunchy texture and a burst of tart sweetness, creating a unique and irresistible bread that's perfect for special occasions or everyday enjoyment.
NORDIC WHOLE-GRAIN RYE BREAD
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.
Provided by Julia Moskin
Categories breads
Yield 2 large or 3 medium loaves
Number Of Ingredients 9
Steps:
- On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
- Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
- On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
- Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
- Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.
RUSTIC RYE BREAD
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. -Holly Wade, Harrisonburg, Virginia
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Make sure to use fresh ingredients. The fresher the ingredients, the better the bread will taste.
- Proof the yeast before using it. This will ensure that the yeast is active and will help the bread to rise properly.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the bread a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will allow the yeast to work its magic and produce carbon dioxide gas, which will cause the bread to rise.
- Bake the bread in a preheated oven. This will help to create a crusty exterior and a soft, fluffy interior.
- Let the bread cool before slicing it. This will help to prevent the bread from crumbling.
Conclusion:
This country raisin rye bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover raisins and rye flour, and it makes a great gift for friends and family. With its slightly sweet and tangy flavor, this bread is sure to be a hit with everyone who tries it. So what are you waiting for? Give this recipe a try today!
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