- Prep Time: ?
- 5-6 servings
- 6 dcl. cold milk
- 3 dcl. cold water
- 3/4 kg. graham flour, approx
- 3/4 kg. wheat flour
- 30-35 gr. yeast
- 2 tsp. granulated sugar
- 4 tbsp. syrup
- 1/2 tsp. salt (or, if slightly saltier bread is desired, 1 whole tsp.)
- 1 heaped teacup seedless, dark raisins.
Stir the yeast into the granulated sugar and salt. The cold liquid is poured into a dish, and the graham flour is stirred in together with the syrup, the stirred yeast and as much of the wheat flour as can be stirred in with a spoon.
The dough is then worked on the back table with more flour and should become firm and flexible. Towards the end of the kneading, the raisins are added, which should be evenly distributed in the dough.
Two equal-sized rolls are formed from the dough and placed in greased and flour-scented bread forms. Leave the forms overnight (8-10 hours) in a place that is not too warm.
Early in the morning, the bread is baked in a good oven heat, which is slightly reduced when the molds have been in the oven for 15-20 minutes. Baking takes 1-1/4 hours.
Note Should the dough rise too high for some reason, e.g. up to the edge of the mold, it is strongly flattened with the hand, before placing the molds in the oven
Tags: bread, Healthy, Raisins
