County Raisin Rye Bread Recipe

Name: County Raisin Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. whole wheat flour, divided; 2 c. rye flour, divided; 1 Tbsp. active dry yeast; 1 tsp. salt; 2 c. water; 1/2 c. plus 1 tsp. olive or canola oil, divided; 1/2 c. molasses; 1/2 c. honey; 2 1/2 to 2-3/4 cups all purpose flour; 1 c. raisins

Servings: persons

1
In a mixing bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and salt.
2
In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120u00b0 to 130u00b0.
3
Add to dry ingredients; stir just until moistened.
4
Stir in remaining whole wheat and rye flours and enough all purpose flour to form a medium stiff dough.
5
Turn onto a floured surface; sprinkle with raisins.
6
Knead until smooth and elastic, about 8 to 10 minutes.
7
Grease a bowl with remaining oil.
8
Place dough in bowl, turning once to grease top.
9
Cover and let rise in a warm place until doubled, about 1 1/2 hours.
10
Punch dough down, turn onto a lightly floured surface.
11
Divide into four pieces; shape each into a round loaf.
12
Place 4 inches apart on two baking sheets coated with nonstick cooking spray.
13
Cover and let rise until doubled, about 45 minutes.
14
Bake at 325u00b0 for 35 to 40 minutes or until golden brown.

1429

kcal

Calories

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. whole wheat flour, divided, 2 c. rye flour, divided, 1 Tbsp. active dry yeast, 1 tsp. salt, and more.

Yes, County Raisin Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

County Raisin Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions