2 pk Quick rising dry yeast
2 1/2 c Tepid water (110 degrees)
2 c Rye flour
4 c Whole Wheat Flour
1 ts Salt — disolved in
1 ts Water
1 c Raisins
3 tb Honey
Cormeal — for
Baking-optional
This recipe is based on the Basic Bread Dough recipe written in the Frugal
Gourmet’s “Whole Family Cookbook” by Jeff Smith. He writes how to make rye
bread out of this recipe I tried to incorporate the changes he wrote for
the rye recipe then added several of my own, Raisins and Honey. Hope I
succeded. I made this and it tasted great. You can always refer to the book
for additional information.
Dissolve the yeast in water. (Tepid not hot, not cool, but barely warm.)
Let stand for 5 minutes. Stir to dissolve. The total weight of both flours
together should weigh 2 lbs 3 oz if you are weighing. (I didn’t weigh) Make
a batter of the water and yeast together with 2 cups of rye and 2 cups of
wheat flour. Beat for 10 minutes with an electric mixer. Toss in the
raisins and honey as you are beating. The batter will pull away from the
sides of the mixing bowl. Add the salted water. Add the remaining flour and
knead for 5 minutes in a good mixer (Frugal Gourmet uses a Kitchen Aid.) or
15 minutes by hand (I did it by hand). Place on a Formica counter, or a
piece of plastic wrap, and cover with a large metal bowl. Let rise until
double the bulk, 1 to 1 1/2 hours. Punch down, and let rise for another 1
1/2 hours. Punch down again and mold into 3 or 4 loaves. Let the loaves
rise. The Frugal
Yields
3 Servings