- 1 cup water
- 1 egg
- 2 1/2 cups bread flour
- 1 cup rye flour
- 1 tsp. salt
- 2 tbsp. butter
- 3 tbsp. unsulphured molasses
- 2 1/2 tsp. unsweetened cocoa powder
- 1 tbsp. caraway seed
- 1/2 tsp. instant coffee (optional)
- 1/3 cup raisins
- 2 3/4 tsp. active dry yeast
- 3 tbsp. instant potato flakes
- In a small saucepan, combine water, raisins, potato flakes, caraway seeds, butter, molasses. Bring to a boil and remove from heat. Allow to sit for 30 minutes or until lukewarm.
- Add remaining ingredients to bread machine and pour in liquids and raisin mixture when cooled.
- Select medium crust setting on bread machine and press start. Do not use a rapid-rise or quick setting.
To bake conventionally:
- If you use the dough setting and bake this in a conventional oven, coat the bottom of the pan with a light dusting of cornmeal.
- Shape into a round oblong loaf. Coat with a light egg wash (1 tablespoon water mixed with 1 egg white).
- Bake at 350F degrees until loaf sounds hollow when tapped on bottom, but be careful not to overbake as this will dry it out.
Please log in or sign up to write a review or discussion.
Rating:
Sara04 (33 discussions) on Aug 20, 2006 at 03:39 PM
A wonderful bread recipe. I also made it without the raisins and used it as a sandwich bread.
Rating:
Rhondalynn (46 discussions) on Aug 16, 2006 at 06:20 PM
I did not have instant coffee on hand but it was wonderful without it.
