This is a wheat-free recipe. It is NOT a gluten-free recipe.
A dark, flavorful loaf full of moist, sweet raisins. Delicious still warm out
of the oven. Also delicious toasted.
- 1/2 tablespoon (1 1/2 teaspoons) dry yeast or 1/2 package yeast
- 1 1/2 cups
- 1/2 cup molasses
- 1 tablespoon strong coffee or 2 teaspoons
- 1 tablespoon salt
- 2 cups rye flour
- 2 cups white spelt flour
- 2 cups whole grain spelt
- 2 tablespoons canola oil
- 1 cup raisins
- 1/4 cup
cornmeal or rye cracker crumbs (for pan only)
- Dissolve yeast in a bowl with lukewarm water. Let sit 5 minutes, then add
molasses, coffee and salt and stir well. Add 5 cups flour all at once, and mix
well with a heavy spoon. Turn onto a well floured surface and knead in remaining
1 cup flour - 8 to 10 minutes. Rye-flour breads tend to be a little stickier
and take longer to rise than lighter doughs.
- Place in an oiled bowl, turn over once and cover with a dish towel. Place
in a warm area of the kitchen, allowing the dough to rise until 3 times original
size. This will take approximately 2 hours.
- Turn dough onto a floured surface and fold in the raisins by kneading the
dough once more. Return to bowl, cover, and let rise again, but only until doubled.
It will take approximately 30 to 40 minutes for this second rising.
- Turn dough onto a floured surface and cut into thirds. Shape into three
loaves or make small breakfast rolls.
- Dust baking sheet with cornmeal ( or rye cracker crumbs) and set loaves
apart from one another, leaving enough room for each loaf to rise. Cover until
doubled in size.
- Heat oven to 375 degrees F and bake 35 to 40 minutes for bread and 20 to
25 minutes for rolls.
- Let cool on a rack.
Yields: 3 loaves or 18 rolls
Submitted by Judy Corkill
Source: Cook Right 4 Your Blood Type by Dr. Peter J. D'Adamo with