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Raisin Rye Bread

By: Audrey Lanier

"In Amite, Louisiana, Audrey Lanier relies on her bread machine to fix this moist dark brown loaf. Satisfying slices get plenty of flavor from aniseed, caraway and fennel, along with bursts of sweetness from the raisins."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 cup warm milk (70 to 80 degrees F)
1/4 cup water (70 to 80 degrees F)
1/4 cup vegetable oil
1/4 cup molasses
1/4 cup packed brown sugar
1 1/2 teaspoons salt
1 teaspoon grated orange peel
1/4 cup quick-cooking oats
3/4 cup rye flour
2 3/4 cups bread flour
2 1/4 teaspoons active dry yeast
1/2 cup raisins
1/2 teaspoon anise seeds
1/2 teaspoon caraway seeds
1/4 teaspoon fennel seed, crushed

Directions

In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the raisins, aniseed, caraway and fennel.