Temperature: 350 ° F
Ingredients
- 2 cups milk
- 1/2 cup warm water (105 F to 115 F
- 1/2 cup packed golden brown sugar
- 2 envelopes dry yeast
- 1/2 cup unsulfured (light) molasses
- 1/2 cup vegetable oil
- 2 teaspoons grated orange zest
- 1 1/2 teaspoons salt
- 2 1/2 cups rye flour
- 1/2 cup old-fashioned oats
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon cinnamon
- 5 cups bread flour
- 1 cup raisins
Instructions
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. Mix in milk, molasses, oil, orange zest and salt. Add rye flour, oats, and caraway seeds, and stir until well blended. Stir in bread flour.
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.
Butter 8 La Forme mini-loaf pans. Punch down dough. Turn out onto lightly oiled surface. Divide dough into 8 loaves. Transfer loaves to prepared pans; flatten slightly.
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 rack 5 minutes. Remove loaves from pans. Cool completely on racks. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
Makes 8 Mini-Loaves
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