RAISIN PUMPERNICKEL BREAD
1 Loaf, or 2 Small Loaves
2 Cups Rye Flour
2 Cups Whole Wheat Flour
1 Package Yeast with No Preservatives
¼ Cup Blackstrap Molasses or Barley Malt
2 Tbsp. Sunflower Oil
1¾ - 2 Cups Warm Water
½ Cup Raisins
2 Tbsp. Non-Hydrogenated Margarine
Preheat oven to 375 degrees. Grease a cookie sheet
with a small portion of the margarine.
Melt the rest of the margarine and set aside.
Add yeast to water and let stand for 5 minutes,
and then add molasses and oil.
Slowly add flour and mix well with electric beater, until
the dough stiffens.
Knead on floured surface, gradually adding the raisins,
until the dough is elastic and firm.
Shape and divide into 2 loaves or 1 large loaf.
Place on cookie sheet with a damp cloth, and let rise in
warm place for 1 hour, until the dough doubles in size.
Place large baking pan of boiling water in bottom of
oven with bread on rack above.
Bake for 45 minutes, until the bread taps hollow.
Brush remaining margarine over bread for the last
15 minutes of baking.