Molasses Rye Bread

    

           Molasses Rye Bread

       1 pkg.fast acting yeast

       2 cups hot water (125-130 F.)

       4 cups rye flour

       1 Tbsp. molasses

       1 Tbsp.cooking oil1 cup Muscat raisins plumped in                                                          warm water for 20 minutes and drained.                                           

       1 cup white flour

       1 tsp.salt

            Follow Instant Method. Turn the dough out on a lightly floured board. Knead it for about 5 minutes and add 2 cups flour, or enough to make a firm dough, sifted with salt, 1/2 cup at a time.

            Put the dough in a lightly greased bowl, cover as usual, and let rise until doubled in bulk. Punch down the dough and knead it quickly for a minute. Halve the dough and knead each half until it is smooth. Shape 2 loaves, put them on a greased baking sheet, and let them rise until they double in bulk. Bake the loaves in a moderate oven (350 F.) for 1 hour.