Ragbrod - Light Rye Bread With Raisins Recipe

Name: Ragbrod - Light Rye Bread With Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water, hot (the water leftover from boiling potatoes is called for); 1 cup sugar; ¼ cup butter; 2 -3 tablespoons dark molasses; 1 ½ tablespoons salt; 2 compressed yeast cakes; ¼ cup water, lukewarm; 2 cups light rye flour; 8 cups white flour (amount is approximate); 2 cups raisins, scalded and drained very well; melted butter

Servings: persons

1 quart water, hot (the water leftover from boiling potatoes is called for)
1 cup sugar
¼ cup butter
2 -3 tablespoons dark molasses
1 ½ tablespoons salt
2 compressed yeast cakes
¼ cup water, lukewarm
2 cups light rye flour
8 cups white flour (amount is approximate)
2 cups raisins, scalded and drained very well
melted butter

1
To the potato water, add butter, sugar, molasses, and salt; let cool to lukewarm.
2
Soften yeast in 1/4 cup lukewarm water; add to potato water mixture.
3
Add rye flour, beat; add enough white flour to manipulate, and raisins.
4
Knead well until smooth and elastic.
5
Cover and let rise until doubled.
6
Punch down and form into loaves and place on greased baking sheets.
7
Cut top of loaves with a few gashes of the knife and brush with butter.
8
Let rise until doubled.
9
Preheat oven to 400F.
10
Bake at 400F for 15 minutes, then reduce to 350F and bake for 30 more minutes.

1387

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 quart water, hot (the water leftover from boiling potatoes is called for), 1 cup sugar, ¼ cup butter, 2 -3 tablespoons dark molasses, and more.

Yes, Ragbrod - Light Rye Bread With Raisins 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.

Ragbrod - Light Rye Bread With Raisins

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