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Raisin Rye Bread

Good News Lionel Vatinet developed this hearty bread—a good source of fiber—to satisfy his Eastern European customers.

slideshow  More Breads and Biscuits

  • Total Time:
  • Servings: 8

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  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 1 1/2 cups dark rye flour
  • 1 1/4 teaspoons fine sea salt
  • 1 teaspoon active dry yeast
  • 1 1/2 cups cool (60°) water
  • 1 cup golden raisins


  1. In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast. Turn the machine to medium low, add the water and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer. Add the raisins and knead just until evenly distributed.
  2. Transfer the dough to a lightly floured work surface and form into a ball. Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
  3. Preheat the oven to 450° and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray. Turn the dough out into the casserole. Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
  4. Remove the plastic. Dust the top of the dough with all-purpose flour. Using a razor blade or sharp knife, make a shallow X in the top of the dough. Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200°. Tip the bread out onto a wire rack. Let the bread cool slightly before slicing and serving.

Make Ahead

The bread can be wrapped in plastic and kept at room temperature for up to 4 days.


One Serving 244 cal, 0.7 gm fat, 0.0 gm sat fat, 54 gm carb, 7.0 gm fiber.

Contributed By Photo © Edward Pond Published December 2007

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