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Raisin Rye Bread

"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."
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3 h 10 m servings
Original recipe yields 16 servings

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  1. 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.


  • If your bread machine has a time-delay feature, we recommend you do not use it for this recipe.


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this is a good recipe. i made this by hand and substituted honey for mollasses. i'm just not a big mollasses fan. i also left out the orange zest because i didnt have an orange handy. makes a ni...

Great taste! After proofing the yeast, my bread did not rise! After 1 1/2 hours, I added the raisins and seeds, and let it rise in the bread pan for another hour. It did not rise! I baked it...

I made this in my bread machine last night was was very surprised at how tiny and dense a loaf this recipe produced (maybe 6" x 4"). I had never used anything other than dry milk in the bread m...