Honey Raisin Rye Bread
Yield: | 3 Servings |
Categories: |
2 | pk | Quick rising dry yeast |
2 1/2 | c | Tepid water (110 degrees) |
2 | c | Rye flour |
4 | c | Whole Wheat Flour |
1 | ts | Salt -- disolved in |
1 | ts | Water |
1 | c | Raisins |
3 | tb | Honey |
Cormeal -- for | ||
Baking-optional |
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