If you've never made fresh bread before, don't be shy. The secret is in careful measurement, using a good thermometer, and following the recipe times carefully. Once you've made this simple bread successfully, you'll be looking to bake fresh bread all the time. Just watch out for slathering on the butter! You don't want to blow your diet with butter's fat and calories! site map	German Raisin Rye Bread Ingredients 16 servings - 150 calories per serving 3g fat per serving 1 pkg active dry yeast 1/4 cup lukewarm water (115 degrees) 3/4 cup milk 1/3 cup molasses 1/4 cup butter or margerine 1 tbsp salt 1 tbsp caraway seeds 1-1/2 cups rye flour 3 cups all-purpose flour 1 cup raisins Spray a baking sheet with non-stick cooking spray. In large mixing bowl, dissolve yeast in warm water. In saucepan, combine milk, molasses, and butter. Heat to lukewarm (115 degrees). Butter will not be melted. Pour into yeast mixture. Stir in salt and caraway seeds. Beat in rye flour. Slowly beat in white flour. Fold in raisins until evenly distributed. Form into a soft dough. Knead dough on a lightly floured board. Place dough into a bowl lightly sprayed with non-stick cooking spray. Cover bowl and let dough rise for 90 minutes. Remove dough from bowl. Shape into a round loaf. Place on baking sheet and cover. Let dough rise for 30 minutes. Slash the top. Heat oven to 350 degrees. Bake for 45 minutes or until the bread sounds hollow when tapped on the bottom. Cool on rack. Slice when cool. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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