Raisin Rye Bread

• 1 cup warm 2% milk (70u0b0 to 80u0b0)
• 1/4 cup water (70u0b0 to 80u0b0)
• 1/4 cup canola oil
• 1/4 cup molasses
• 1/4 cup packed brown sugar
• 1-1/2 teaspoons salt
• 1 teaspoon grated orange zest
• 1/4 cup quick-cooking oats
• 3/4 cup rye flour
• 2-3/4 cups bread flour
• 2-1/4 teaspoons active dry yeast
• 1/2 cup raisins
• 1/2 teaspoon aniseed
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon fennel seed, crushed

1. In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available.
2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
3. Just before the final kneading (your machine may audibly signal this), add the raisins, aniseed, caraway and fennel.

milk, water, canola oil, molasses, brown sugar, salt, orange zest, quickcooking oats, rye flour, bread flour, active dry yeast, raisins, aniseed, caraway seeds, fennel

Taken from www.tasteofhome.com/recipes/raisin-rye-bread/ (may not work)