Raisin Rye Bread

Are you brave enough to try this one? 

2 and 2/3 c raisins

2 and 2/3 c water

Cook 1 minute and drain, reserving liquid.

Mix dry ingredients and add wet to them:

8 c rye flour

10 and 2/3 c whole wheat flour

1 and 1/3 tsp caraway seed (make it 2 if you like caraway a lot)

5 and 1/3 tsp instant yeast (I use Fermipan)

½ c molasses

1/3 c cider vinegar

5 tb oil

4 tb lemon juice (if you’re using organic flour; this is a dough conditioner)

Add enough water to raisin water to equal 6 and 2/3 c.

Knead 20 minutes, dipping your hands into water often; the dough will be very heavy but you will add moisture in this way. Do not knead on a floured surface; layer water on your surface if need be; flour will make your bread heavier than it’s already going to be.

If using a kneading machine – not a single-loaf breadmaker — add 2 cups of water to the original measure.

Add raisins near the end of kneading.

Let rise, covered with a damp tea towel, in a warm place for 1 and ½ hours.

Punch down and let rise 45 minutes.

Shape into 8 loaves and let rise again, in warm place, for 30 minutes.

Bake one hour at 350F.