3 c flour
2 1/2 c rye flour
1/4 c sugar or Splenda
1 T salt
2 pkg dry yeast
1 1/2 c milk
1/2 c water
2 T molasses
2 T butter
1 c chopped raisins
2 T grated orange peel

Combine flours. In large bowl mix 2 cups flour mixture, sugar, salt and yeast.
Combine milk, water, molasses and butter in saucepan. Heat on low to 120 degrees.
Gradually add to dry ingredients and beat 2 minutes at medium speed scraping bowl.
Add 3/4 cup of flour mix. Beat at high for 2 minutes. Add raisins, orange peel and
additional flour to make a stiff dough. Turn onto floured board; knead until smooth
and elastic, about 8 - 10 minutes. Cover, let rest 20 minutes. Divide dough in half.
Form into round loaves. Place in 2 greased pie pans, cover loosely with plastic wrap.
Refrigerate 2 to 24 hours. Brush with oil, let stand 10 minutes at room temperature.
Bake at 275° 35 -40 minutes.

Back