Flour ground from hard red spring wheat
and milled primarily for commercial bakers. Similar to all-purpose flour, bread
flour has greater gluten strength and is generally used for yeast breads.
Raisin Walnut Bread
1 C. lukewarm milk
1 C. lukewarm water
2 packages active dry yeast
2 T. light molasses
2 C. rye flour, divided
2 T. vegetable oil
1 1/2 t. salt
3 - 3 1/2 C. bread flour, divided
2 C. raisins
1 C. coarsely chopped walnuts
Combine milk, water, yeast, molasses and 1 cup of the rye flour in a large
mixing bowl; stir to mix well. Let stand 5-10 minutes. Add oil and salt; mix
well. Stir in the remaining 1 cup rye flour. Let dough rest 10 minutes; the rye
flour will absorb moisture.
Add 3 cups of the bread flour, 1 cup at a time, mixing thoroughly after each
addition. Turn out dough onto a lightly floured surface. Knead vigorously 8-10
minutes, adding enough of the remaining 1/2 cup bread flour to make a firm (but
not stiff) dough that is slightly sticky. Lightly oil surface of dough and put
in the rinsed mixing bowl. Cover with a towel and let rise in a warm, draft-free
place 60 - 75 minutes or until doubled in bulk.
Punch down dough. Knead briefly to work out the larger air bubbles. Roll out
dough to a thickness of about 1/2 inch. Sprinkle raisins and walnuts on top of
dough. Fold the edges of the dough toward the center. Knead dough a few minutes
to evenly distribute the raisins and walnuts. (At first the dough will be messy
and seem to be falling apart, but be patient; it will all come together.)
Divide dough in half and shape each half into a loaf. Place loaves in lightly
greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover with a towel and let rise
40 minutes or until nearly doubled in bulk.
About 15 minutes before end of rising time, preheat oven to 350°F. Bake
35-45 minutes or until loaves are golden brown and sound hollow when tapped.
Remove from pans and let cool on wire racks.
Note: If you prefer smaller loaves, divide the dough into 4 pieces and use
mini-loaf pans. Bake at 350°F. for 25-30 minutes.
Make 2 loaves or 4 mini loaves.