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Bob's Red Mill Russian Raisin Bread
2007 Oregon's Best Winner

Makes 2 loaves, 16 servings each. 200 calories per serving.

Ingredients

  • 2 ½ cups warm water
  • 2 tablespoons dry yeast
  • 2 teaspoons salt
  • 2 tablespoons soft butter
  • ½ cup molasses
  • 1 teaspoon caraway seed
  • 1 teaspoon fennel seed
  • 2 cups Bob’s Red Mill Whole Wheat Flour
  • 2-3 cups Bob’s Red Mill Unbleached White Flour
  • 2 cups Bob’s Red Mill Rye Flour
  • ½ cup Bob’s Red Mill Stone Ground Cornmeal
  • 1 ½ cups raisins

Preparation

Soften yeast in water. Add salt, butter, molasses, seeds, whole wheat flour and two cups white flour. Beat 200 strokes by hand. Mix cornmeal, rye flour and raisins. Add enough white flour to allow for kneading of dough. Knead dough until elastic. Let rise in a greased bowl until doubled in bulk. Punch down and let rise again. Punch dough down and let rest for 10 minutes. Form dough into loaves. Let rise. Bake in 350 degree oven for 35 minutes. Remove loaves and cool.

2007 Bob's Best Home-baked Bread Contest - Bob's Red Mill Flour
Patti McClelland
Union County

This recipe has not been tested by the Agri