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(Cindy Mahan)
1 package dry yeast
2 cups rye flour 11/2 cups hot tap water (120-130 degrees)
3/4 cup each light and dark raisins, plumped
1 tablespoon molasses
1 tablespoon cooking oil
2 teaspoons salt
1/2 cup warm water (105-115 degrees)
11/2 cups rye flour
1 1/2 cups all-purpose flour, approximately
Glaze: 1 egg, beaten
One baking sheet, greased or Teflon
In a large bowl combine yeast, 2 cups of rye flour and water. Blend well, cover the bowl with plastic wrap and put in a warm place (80-85 degrees) until the sponge is light and bubbly - approximately 1 1/2 to 2 hours. It can be left longer .(up to two or three days) to improve and strengthen the rye flavor.
In the meanwhile, plump the raisins in warm water for about 20 minutes. Drain and set aside. In a small bowl combine molasses, cooking oil, salt and warm water and pour into the sponge. Drop in the raisins.
Alternately add about 11/2 cups each of rye and all-purpose flour to the sponge - first with a wooden spoon and then by hand. If the dough is slack and sticky, add 1/4 cup or more white flour.
Sprinkle the work surface liberally with flour and turn the dough onto it. Knead until the dough is smooth and elastic. This will be heavier than normal dough because of the high rye content.
Put dough back in the bowl, pat the surface with greased fingertips and stretch a piece of plastic wrap tightly across the bowl. Carry the bowl to a warm place (80-85 degrees) and leave until dough doubles in size.
Punch down the dough, turn out on the work surface, diving into two pieces. Let rest 5 minutes to relax the dough before shaping either into round loaves, slightly flattened, or into oblong loaves. Place them on a baking sheet.
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