Raisin And Walnut Rye Bread

Baking your own bread is some kind of "theraphy' not sure for others but for me the kneading and proofing of dough, is absolutely soothing. Baking bread is easy except, the waiting time for the dough to rise. If you are a patience person you'll be rewarded but, if you are like me those ticking of clock are a torture. I admit i'm not a patience person but, somehow i'm forced to wait when it comes to bread making. The more time you give for the dough to rise, the more air pockets you gonna get in your bread which makes the bread soft and fluffy. So, with that much wonderful end result i don't have much choice aren't i?

 Today, its all about raisin studded rye bread. Its light,chewy,rich and nutty flavor are simply irresistible. I love the earthy flavor of rye which compliments well with the richness of molases. Feel free to use golden or dark raisins in the dough and as for me, i used dark raisins for their sweetness. I dumped in chopped walnuts...you can use any nuts of your preferences. This bread are good to enjoy on its own or slather with generous amount of your favourite fruit jam to savour. I made honey toast with the leftover bread for the next morning breakfast as well.

Ingredients

1 cup rye flour
1 1/4 cups bread flour
3/4 cup warm water
1 tbsp active yeast
1 tbsp caraway seeds
1 tbsp butter
1/2 cup chopped walnuts,toasted
1/2 cup golden/black raisins
1/4 cup molases
1 tsp salt
1 tbsp bread flour, for dusting


Methods

In a large bowl, combine bread flour,rye flour,yeast,molases,salt and water. Knead until softens for approximately 12-15 minutes.

Place the dough in a large greased bowl. Cover with damp clean kitchen towel and place in a warm place for the dough to rise for about 1 1/2 or 2 hours.

Punch down the dough and knead in the chopped walnuts and raisins.

Knead the dough into desired shape or into a loaf. Place in a loaf pan(if any) or place the dough on a baking tray lined with parchment paper.

Cover the dough with damp kitchen towel and place in a warm place to rise for about 1-2 hours.

Preheat oven at 200'C or 392'F, dust the dough with 1 tbsp bread flour and bake the dough for 30-35 minutes.

Remove from oven and cool on the pan/tray.

Transfer the bread from the pan/tray to a wirerack to cool completely

Slice and enjoy