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Fennel Raisin Bread

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PREP TIME
180 min
COOKING TIME
45 min
TOTAL TIME
225 min
SERVINGS
24 servings
Dinner Italian
Fennel Raisin Bread
Ingredients
  • 2 (.25 ounce) packages instant yeast
  • 1 cup lukewarm water
  • 1 quart warm water
  • 1 tablespoon salt
  • 1 teaspoon ground ginger
  • 2 tablespoons white sugar
  • 1/2 cup fennel seed
  • 1/3 cup unsulfured molasses
  • 1 tablespoon melted butter
  • 2 cups rye flour
  • 1 1/2 cups golden raisins
  • 9 cups bread flour
Instructions
1
Begin by mixing 1 cup of lukewarm water in a small bowl, allowing the yeast to dissolve. Allow it to sit for 10 minutes until it becomes frothy.
2
Next, combine 1 quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter in a large bowl. Mix well until all the ingredients are fully incorporated. Add the yeast mixture and rye flour, gently blending to eliminate any lumps of flour using a whisk. Then, incorporate raisins into the mixture.
3
Gradually add 1/2 cup of bread flour at a time, stirring until the dough becomes stiff and manageable. Continue to add more flour as necessary to achieve a suitable consistency.
4
Transfer the dough onto a floured surface and knead in any remaining flour until you have a stiff but workable dough. Knead for an additional 10 minutes to develop the gluten in the dough.
5
Subsequently, place the dough into a greased bowl and coat it evenly. Cover the bowl with a lid to allow the dough to rise until it has doubled in size, approximately 1 hour.
6
Following this, punch down the dough and allow it to rise again until doubled in size.
7
Divide the dough into 4 equal pieces, pressing out any air bubbles as you go. Roll each piece into a loaf shape and place it in four 8x4 inch well-greased loaf pans.
8
Allow the loaves to rise in a warm environment until they have doubled in size again.
9
Finally, preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 40-45 minutes, or until their tops are nicely browned and they sound hollow when tapped on the bottom.