Raisin Rye Bread

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Raisin Rye Bread

star rating (6) rate this recipe »
Published prior to 2008

This recipe, which first appeared in our Baking Sheet newsletter, makes a dark, chewy, raisin-studded rye bread.

1 1/2 cups Rye Flour Blend OR 1/2 cup each white rye flour, pumpernickel, and King Arthur Unbleached Special Bread Flour
1 1/2 cups King Arthur Unbleached Special Bread Flour
1 1/2 teaspoons salt
3 tablespoons brown sugar
1 1/4 cups water
2 teaspoons instant yeast
2 tablespoons butter
1/2 cup chopped pecans
1 cup currants or raisins

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the currants and pecans, mixing to form a shaggy dough. Knead the dough, by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple, kneading in the currants and pecans during the final couple of minutes. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.

Shape the dough into a ball, and place it on a lightly greased sheet pan. Cover the pan with a dough cover, or some lightly greased plastic wrap. Allow the loaf to rise for 45 minutes to 1 hour, or until it's puffy.

Bake the bread in a preheated 350°F oven for about 40 minutes (tenting it lightly with aluminum foil for the final 15 minutes) until its interior registers 190°F on an instant-read thermometer. Yield: 1 loaf, about 16 servings.


  • star rating 09/15/2014
  • Monica from New Windsor, NY
  • Before this last attempt I might have given this recipe no stars, as it would never rise. I tried kneading and rising in my Zo, tried kneading with my KA mixer, all to no avail. Everything would be fine until the raisins and pecans went in, and then the whole thing turned into a gloppy mess, had to add more flour, and then it baked into a brick. However, this time I used the Rye Bread Improver (3Tbsp.). The dough still turned into a wet mess, but with the addition of a little more flour, it all came together, rose in the Zo, and then rose nicely in my new bread baking bowl. It actually had some oven spring, so the finished loaf was chewy, but definitely not a brick. Tastes great, too! Success at last! Still don't get the whole "gloppy mess" thing, though!
    If you're using the stand mixer with a dough hook, use speed 2 for the times suggested - using more speed may result in the gloppy wet mess you've described (that gloppy mess might discribe overmixed dough and sad, defeated gluten). Slower speed is much better and gives the rye a chance to absorb liquid! We hope this helps in your rye bread quest. Happy Baking! Irene@KAF
  • star rating 03/03/2014
  • Susan from Bolton, MA
  • PLEASE NOTE that this recipe reads differently on the package of white rye flour. That recipe calls for a whole extra cup of AP flour, as well as a 1/4 cup of cornmeal. Instead of brown sugar, it calls for molasses. That's the recipe that I made, and it rose high as could be. I used a cup of currants instead of the raisins. This is my new favorite bread!
  • star rating 03/27/2012
  • gailsaussies from KAF Community
  • The taste was incredible! I made the dough in my Zo and then shaped it on a cookie sheet. It spread out like the blob. I don't know if I should have made it into 2 loaves or what. I want to try it again but would like it to be higher than 2 inches and not so large around. Any ideas? My husband loved it too.
    Having some rye flour in the recipe, this bread probably will not rise incredibly high. But with the help of the bread flour, it should be higher than 2". It could be due to your kneading technique, shaping technique or you allowed the dough to rise too long. If you need further assistance, please contact our hotline, 800-827-6836. Elisabeth
  • 01/25/2012
  • carlos from KAF Community
  • The taste was good, I made two loaves. I substitued 1/2 cup ground flaxseeds for 1/2 cup of the flour called for in the recipe. However the dough spread out so I had two loaves of no more than 2 inches high. Anyone have any ideas of what I did wrong?
    Next time, either add the flax seed flour to the recipe without substituting or replace some of the rye flour with ground flax. Keep the bread flour as is. Because rye breads are not big risers, the bread flour's extra protein is really important. Elisabeth
  • star rating 02/02/2009
  • Blair Lee from Nevada
  • This bread is so great, I made four different types of bread for friends for Christmas, every one of them asked for this recipe, which is on the back of KA 5 lb rye flour bag. I am on-line today to get the recipe for them. It was the favorite of all of their kids too. This is a very easy recipe to make in a bread machine.