Mother'S Molasses Raisin Rye Bread

• 2 pkg. active dry yeast
• 1/2 c. warm water
• 3 1/2 c. liquid (milk, water or a combination)
• 2 c. raisins
• 2 c. rye flour
• 1 c. rolled oats
• 1/4 c. honey
• 2 Tbsp. caraway seed
• 5 to 6 c. all-purpose flour
• 1/2 to 3/4 c. molasses
• 1/2 c. vegetable oil
• 4 tsp. salt

1. Dissolve yeast in warm water.
2. Combine yeast mixture, liquid, raisins, rye flour, oats, honey and caraway seed.
3. Add enough all-purpose flour (about 2 cups) to make batter of sponge consistency.
4. Let rise until fluffy.
5. Stir in molasses, oil and salt.
6. Add enough additional all-purpose flour, 1 cup at a time, to make workable dough.
7. Knead until soft and elastic.
8. Divide dough into 3 parts.
9. Form into round loaves; place on greased baking sheets.
10. Let rise, covered, in a warm place for 1 hour, or until doubled in bulk.

active dry yeast, warm water, liquid, raisins, rye flour, rolled oats, honey, caraway seed, allpurpose, molasses, vegetable oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519041 (may not work)