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Sweet Rye Raisin Bread

Formula Hard wheat flour, 80 lbs.

Patent rye flour, 20 lbs.

Water, 57 lbs. (approximately).

Salt, 1/2 lbs.

Molasses (light), 1 qt.

Malt extract, 1 lb.

Yeast, 1/2 lbs.

Shortening, 1 lb.

Raisins, 30 to 45 lbs.

Method Dissolve the yeast and malt extract in 3 qts. of water and place to one side. Put the balance of the water, salt, and molasses in the mixer and stir to dissolve the molasses and salt. Now add the wheat flour and rye flour and begin mixing. Add the yeast. After the yeast has been incorporated, add the shortening. After the shortening has been incorporated add the raisins and continue mixing until the dough is smooth. The raisins should be separated before they are put into the dough. This insures an even distribution.

Fermentation If a four hour fermentation period is employed it may be divided as follows: First rising, 24 hours; second rising, 1 hour; third rising, ½ hour. Allow the dough to rest 15 minutes, when it will be ready to be divided.