2 c Milk
1/2 c Warm water; (105F. to 115F.)
1/2 c Packed golden brown sugar
2 Envelopes dry yeast
1/2 c Plus 1 tablespoon
-unsulfured; (light)
-molasses
1/2 c Vegetable oil
2 ts Grated orange peel
1 1/2 ts Salt
2 1/2 c Rye flour*
1/2 c Old-fashioned oats
1 ts Caraway seeds; crushed
1/2 ts Fennel seeds; crushed
1/2 ts Aniseed; crushed
5 c Bread flour; (about)
1 c Raisins
*Rye flour is sold at natural foods stores, specialty foods stores and some
supermarkets.
Bring milk to simmer in small saucepan. Cool to between 105F. and 115F.
Stir warm water and sugar in large bowl until sugar dissolves. Sprinkle
yeast over. Let stand until foamy, about 8 minutes. Mix in milk, 1/2 cup
molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds,
fennel seeds and aniseed and stir until well blended. Stir in 2 cups bread
flour. Cover and let rest 15 minutes.
Gradually mix in enough remaining bread flour to form dough. 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.
Oil two 9-inch-diameter cake pans. Line bottom of pans with parchment. Oil
parchment. Coat pans and parchment with flour; shake out excess. Punch down
dough. Turn out onto lightly oiled surface. Divide dough into 2 pieces.
Shape each into 6-inch round loaf. Transfer loaves to prepared pans;
flatten slightly. Cover with clean kitchen towel. Let rise in warm area
until almost doubled and loaves have spread almost to edges of pans, about
45 minutes.
Preheat oven to 350F. Bake loaves until tester inserted into center comes
out clean, about 45 minutes or less Cool loaves in pans on racks 5 minutes.
Remove loaves from pans. Brush tops with 1 tablespoon molasses. Cool
completely on racks. (Can be made 1 day ahead. Wrap tightly; store at room
temperature.)
Makes 2 Loaves.
Yields
1 servings