Best 4 Raisin Rye Bread Recipes
**Raisin Rye Bread: A Symphony of Sweet, Sour, and Spicy Flavors**
Raisin rye bread is a classic European bread that has been enjoyed for centuries. It is characterized by its dense, slightly sour flavor and the chewy texture that comes from the rye flour. The addition of raisins adds a touch of sweetness and chewy texture that complements the sourness of the rye. This bread is often served with hearty soups and stews, but it can also be enjoyed on its own as a snack or breakfast.
This article provides two recipes for raisin rye bread: a traditional recipe and a sourdough recipe. Both recipes are detailed and easy to follow, even for beginner bakers. They include step-by-step instructions, helpful tips, and beautiful photographs to guide you through the process. With these recipes, you can create a delicious and authentic raisin rye bread that will impress your family and friends.
In addition to the recipes, this article also includes a brief history of rye bread, as well as information on the different types of rye flour that are available. There is also a section on how to store and freeze raisin rye bread so that you can enjoy it fresh for longer.
RAISIN & WALNUT DARK RYE BREAD
Cocoa and molasses give this rye loaf a deep dark brown color and rich flavor. The recipe can be made with or without the raisins or walnuts, and can also be turned into buns or rolls.-Bee Engelhart, Bloomfield Hills, Michigan
Provided by Taste of Home
Time 45m
Yield 1 loaf (1-1/2 pounds, 12 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed., Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
RAISIN RYE BREAD
In Amite, Louisiana, Audrey Lanier relies on her bread machine to fix this moist dark brown loaf. Satisfying slices get plenty of flavor from aniseed, caraway and fennel, along with bursts of sweetness from the raisins.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 16 servings).
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the raisins, aniseed, caraway and fennel.
Nutrition Facts : Calories 172 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
COUNTRY RAISIN RYE BREAD
"The recipe for this delicious bread came from my aunt," notes Carolyn Rose Sykora of Bloomer, Wisconsin. "I made just a few changes to it-and it's been a favorite ever since." The dark rustic loaves are moist and tender with a delicate rye and sweet molasses flavor.
Provided by Taste of Home
Time 1h5m
Yield 4 loaves (8 slices each).
Number Of Ingredients 10
Steps:
- In a bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and salt. In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120°-130°. Add to dry ingredients; stir just until moistened. Stir in remaining whole wheat and rye flours and enough all-purpose flour to form a medium stiff dough., Turn onto a floured surface; sprinkle with raisins. Knead until smooth and elastic, about 8-10 minutes. Grease a bowl with the remaining oil. Place dough in a bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; turn onto a lightly floured surface. Divide into four pieces; shape each into a round loaf. Place 4 in. apart on two baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 325° for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 159 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g fiber), Protein 3g protein.
RAISIN RYE BREAD
Categories Bread Breakfast Brunch Bake Raisin Spice Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 Loaves
Number Of Ingredients 16
Steps:
- Bring milk to simmer in small saucepan. Cool to between 105°F. and 115°F. Stir warm water and sugar in large bowl until sugar dissolves. Sprinkle yeast over. Let stand until foamy, about 8 minutes. Mix in milk, 1/2 cup molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed and stir until well blended. Stir in 2 cups bread flour. Cover and let rest 15 minutes.
- Gradually mix in enough remaining bread flour to form dough. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 12 minutes. Knead in raisins. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let rise in warm area until doubled, about 1 hour.
- Oil two 9-inch-diameter cake pans. Line bottom of pans with parchment. Oil parchment. Coat pans and parchment with flour; shake out excess. Punch down dough. Turn out onto lightly oiled surface. Divide dough into 2 pieces. Shape each into 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with clean kitchen towel. Let rise in warm area until almost doubled and loaves have spread almost to edges of pans, about 45 minutes.
- Preheat oven to 350°F. Bake loaves until tester inserted into center comes out clean, about 45 minutes or less Cool loaves in pans on racks 5 minutes. Remove loaves from pans. Brush tops with 1 tablespoon molasses. Cool completely on racks. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
Tips:
- Ensure all ingredients are at room temperature before starting the recipe, except for the butter and the sourdough starter, which should be cold and cool, respectively.
- Using a stand mixer fitted with the dough hook is recommended for easy mixing and kneading. Though, the dough can also be mixed and kneaded by hand if preferred.
- Proof the dough in a warm, draft-free place for optimal results. Cover it loosely with plastic wrap or a damp cloth to prevent the dough from drying out.
- Feel free to add or omit mix-ins such as nuts, seeds, fruits, or spices according to personal preference. You can also add a glaze to enhance the bread's appearance.
- Baking times may vary depending on oven temperature and individual oven performance. Always monitor the bread and adjust the baking time accordingly to ensure a perfectly baked loaf.
- For a crispy crust, consider placing a pan filled with water on the bottom rack of your oven during baking. This creates steam, resulting in a golden brown and crisp crust.
- If you notice the bread browning too quickly, cover it loosely with aluminum foil to prevent burning while continuing to bake until it reaches the desired internal temperature.
- Allow the bread to cool completely before slicing and serving, as this allows the flavors to fully develop and the loaf to set properly.
Conclusion:
Baking a delicious and hearty raisin rye bread at home is a rewarding and enjoyable experience. With the right ingredients, proper techniques, and a bit of patience, you can create a flavorful and wholesome loaf that is sure to impress friends and family alike. Whether you prefer a classic plain rye bread or one loaded with mix-ins, the provided recipes offer a great starting point for your baking journey. Remember to experiment with different ingredients and techniques to find the perfect recipe that suits your taste and preferences. Happy Baking!
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