Imagine sinking your teeth into a slice of warm, freshly baked bread that combines the rich, earthy notes of rye with the sweet burst of raisins and the smooth, golden touch of honey. This Honey Raisin Rye Bread isn't just a recipe—it's a culinary journey that transforms ordinary ingredients into an extraordinary sensory experience. Whether you're a seasoned baker or a curious kitchen novice, this bread promises to elevate your home baking skills and fill your kitchen with an aroma that will have everyone asking, "What's cooking?"
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup rye flour
- 2 cups whole wheat flour
- 1/4 cup honey
- 1 cup warm water
- 1/2 cup raisins
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Instructions
- In a small bowl, dissolve active dry yeast in warm water (around 110°F) and let it sit for 5-7 minutes until it becomes frothy and activated.
- In a large mixing bowl, combine rye flour, whole wheat flour, and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture and honey into the well of dry ingredients. Mix thoroughly using a wooden spoon or stand mixer with a dough hook until a cohesive dough forms.
- Fold in the raisins gently, ensuring they are evenly distributed throughout the dough.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should spring back when lightly pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough doubles in size.
- After the first rise, punch down the dough to release air bubbles and shape it into a loaf. Place the shaped dough into a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise a second time for about 45 minutes until it rises just above the rim of the pan.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Brush the top of the loaf with egg wash or melted butter for a golden, shiny crust.
- Bake the bread in the preheated oven for 35-40 minutes. The bread is done when it sounds hollow when tapped on the bottom and has a deep golden-brown crust.
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is Key: Ensure your water is precisely around 110°F when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Raisin Trick: Lightly dust your raisins in flour before folding them into the dough to prevent them from sinking during baking.
- Kneading Technique: When kneading, use the heel of your palm to push and fold the dough, creating a smooth, elastic texture.
- Rising Environment: Choose a warm, draft-free spot for rising—near a preheating oven or in a slightly warm oven (turned off) works perfectly.
- Crust Enhancement: For a professional bakery-style finish, use an egg wash or melted butter before baking to achieve that gorgeous golden sheen.
- Cooling Matters: Always let the bread cool completely on a wire rack to prevent a soggy bottom and maintain the perfect crust texture.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 28g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
