| 1 | Pkg. | Yeast |
| 1/4 | Cup | Warm water |
| 1 | Tbsp. | Brown sugar |
| 2 | Cups | Whole wheat flour |
| 1 | Cup | Rye flour |
| 1/4 | Cup | Instant non-fat dry milk powder |
| 1 1/2 | Tsps. | Sea salt | LIQUIFY IN BLENDER |
|---|---|---|
| 1 | Cup | Warm water |
| 2 3/4 | Tbsps. | Oil |
| 2 | Tbsps. | Honey |
| 2 | Tbsps. | Rasins |
| 2 | Tbsps. | Brown sugar |
Combine water, oil, honey, raisins & brown sugar and blend till liquid. Use ingredients at room temperature. Add ingredients to pan in order listed. Pour 1/4 cup of warm water into bowl. Add pkg. of yeast. Stir for a few mins. until it's completely dissolved. Use 120 to 130 degrees F. liquids. Stir in the other warm liquids, butter (margarine is better) or oil, salt, sugar or honey. Keep stirring until the mixture is very evenly mixed. HINT: a little extra effort to keep everything very smooth will really pay off. Stir in very slowly so it doesn't splatter the flour(s) and other dry ingredients. Stir in about 1 carefully sifted cup at a time. Beat until dough is very smooth and elastic. Dough should be stiff. Mix at least 5 to 10 min. Turn out onto a well floured board the dough you have mixed. Flour your hands and start kneading. The harder you knead the better the texture of the bread. Push, turn and fold over and over again. If dough is sticky, add a few sprinkles of flour. If your dough is dry, sprinkle on some water. Place dough into a lightly greased bowl and grease the top lightly. Cover bowl with clean cloth, place in a draft free area. Let rise till double in size (about 1 1/2 hrs.) When doubled in size, take dough from bowl and punch it down and knead. Divide into 2 portions and shape each into a loaf shape. Put each into a greased loaf pan (about 8x4x2") Cover pans and place back in warm, draft free place and let rise till double in size. Should take about 45 min. Place loaf pans in a preheated 350 degree oven and bake till brown, 40 to 45 min. Remove the loaves from pans and place on a wire rack to cool.