A dark, slightly sweet bread.

Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, oil, honey, raisins and 4 tablespoons brown sugar in blender. Liquefy.

    Advertisement
  • Soften yeast in warm water with remaining 1 tablespoon brown sugar.

  • In large bowl sift together 1 cup all purpose flour, 2 cups wheat flour, 1 cup rye flour, powdered milk, and salt. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enough of the remaining flours to make soft dough that pulls away from the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double (about 1-1/2 hours).

  • Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled (1 hour).

  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30-35 minutes. Brush with melted butter and cool on racks.

Nutrition Facts

162.2 calories; 4.2 g protein; 28.3 g carbohydrates; 3.5 mg cholesterol; 215.6 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2006
I also halved this recipe and made it in the bread machine...although I accidentally added an extra 2 T. of water...I think it turned out ok. Anyway, this is a fantastic bread with a small, dense crumb. It kind of tastes like squaw bread but it definitely doesn't look like it (not as dark as I'm used to). Still gets 5 stars b/c it's good. I made it in the bread machine on the wheat setting, medium crust, 2# setting and it was a little dark. Next time I'll try the 1.5# setting and light crust. Read More
(35)

Most helpful critical review

Rating: 2 stars
10/05/2004
Just ho-hum. There was not enough salt for the amount of bread that was made. It did not raise very much for me. I'll try other recipes. Read More
(4)
37 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/21/2006
I also halved this recipe and made it in the bread machine...although I accidentally added an extra 2 T. of water...I think it turned out ok. Anyway, this is a fantastic bread with a small, dense crumb. It kind of tastes like squaw bread but it definitely doesn't look like it (not as dark as I'm used to). Still gets 5 stars b/c it's good. I made it in the bread machine on the wheat setting, medium crust, 2# setting and it was a little dark. Next time I'll try the 1.5# setting and light crust. Read More
(35)
Rating: 5 stars
12/30/2003
I found this bread to be one of the best I have ever made. It makes wonderful toast and mine sliced beautifully for sandwiches contrary to what another rater said (she probably did not knead the dough enough which will make it crumbly). I like to leave the raisins a little speckled in the bread - too much processing and they disappear. The sweetness causes the top to become a bit dark but otherwise I love this bread! It slices well and makes wonderful toast. Read More
(25)
Rating: 5 stars
09/13/2005
YUM!! I made this recipe in my bread machine by cutting the ingredients in 1/2 and changing the order around slightly... now it's just about the only one that I make! Read More
(23)
Advertisement
Rating: 4 stars
01/26/2009
A dense hearty grain bread. Don't skimp on the kneading time it is vital for the texture of the finshed loaf. I kneaded mine longer than the directions called for (about 20min) since the dough was so sticky at the start. I didn't add any extra flour just coated my hands a few times and kneaded some more! Next time I make this I will add more raisins their flavor was very subtle. Read More
(15)
Rating: 5 stars
07/10/2003
Not a "sandwich bread" as such. Definitely a bread to be served with a meal or savoured warmed by itself brushed with just a touch of butter and served with a cup of steaming hot chocolate. My kids first thought it was cake (though it is defintely not a traditional cake texture). We had to make second batch just have some left for ourselves. Marvelous bread. One of our family favorites & we make lots of different kinds of breads. Read More
(12)
Rating: 5 stars
07/10/2003
I truely enjoyed this bread and so did my family and friends. A friend who does not like raisins loved it. Read More
(12)
Advertisement
Rating: 5 stars
03/28/2003
This bread turned out beautifully! As with any type of yeast bread it took much of the day to make but it was worth it! The only problem that I ran into was that I had to keep adding flour and the dough never really pulled away from the sides of the bowl. I just floured my hands when handling it so that they wouldn't stick and it turned out fine. I would definately make it again! Read More
(9)
Rating: 5 stars
02/14/2008
Compact dense bread with plenty of grain flavor. Can be sliced thin! This is a "keeper" recipe! Read More
(9)
Rating: 4 stars
01/11/2010
This is a pretty good bread. Next time I would bake at 350...the top got a bit too brown before the bread was done. The crumb wasn't as dark as I wanted. I might increase the raisins next time. You don't need 3 T of butter just a tad brushed over the surface is fine. Read More
(9)
Rating: 2 stars
10/05/2004
Just ho-hum. There was not enough salt for the amount of bread that was made. It did not raise very much for me. I'll try other recipes. Read More
(4)