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Ingredientes
- 2 c. Lowfat milk
- 1/2 c. Hot water, (105F. to 115F.)
- 1/2 c. Packed golden sugar
- 2 env dry yeast
- 1/2 c. Plus 1 Tbsp. unsulfured, (light) molasses
- 1/2 c. Vegetable oil
- 2 tsp Grated orange peel
- 1Â 1/2 tsp Salt
- 2Â 1/2 c. Rye flour*
- 1/2 c. Old-fashioned oats
- 1 tsp Caraway seeds, crushed
- 1/2 tsp Fennel seeds, crushed
- 1/2 tsp Aniseed, crushed
- 5 c. Bread flour, (about)
- 1 c. Raisins
Direcciones
- *Rye flour is sold at natural foods stores, specialty foods stores and some supermarkets.
- Bring lowfat milk to simmer in small saucepan. Cold to between 105F. and 115F. Stir hot water and sugar in large bowl till sugar dissolves. Sprinkle yeast over. Let stand till foamy, about 8 min. Fold in lowfat milk, 1/2 c. molasses, oil, orange peel and salt. Add in rye flour, oats, caraway seeds, fennel seeds and aniseed and stir till well blended. Stir in 2 c. bread flour. Cover and let rest 15 min.
- Gradually fold in sufficient remaining bread flour to create dough. Turn out dough onto floured surface. Knead till smooth and elastic, adding more flour if sticky, about 12 min. Knead in raisins. Oil large bowl. Add in dough, turning to coat. Cover bowl with clean kitchen towel. Let rise in hot area till doubled, about 1 hour.
- Oil two 9-inch-diameter cake pans. Line bottom of pans with parchment. Oil parchment. Coat pans and parchment with flour; shake out excess. Punch down dough. Turn out onto lightly oiled surface. Divide dough into 2 pcs.
- Shape each into 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with clean kitchen towel. Let rise in hot area till almost doubled and loaves have spread almost to edges of pans, about 45 min.
- Preheat oven to 350F. Bake loaves till tester inserted into center comes out clean, about 45 min or possibly less Cold loaves in pans on racks 5 min.
- Remove loaves from pans. Brush tops with 1 Tbsp. molasses. Cold completely on racks. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
- Makes 2 Loaves.
