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Bake Time
1hr 15 minYield
1 loafRating
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Loading...| 4 1/4 cups ROGERS ALL PURPOSE FLOUR | |
| 4 tsp baking powder | |
| 1/2 tsp baking soda | |
| 1 tsp salt | |
| 3 tbsp sugar | |
| 1 tbsp caraway seeds, optional | |
| 1 cup raisins | |
| 2 cups buttermilk* |
The caraway gives this heavy bread its distinctive taste.
| 1. | In a large bowl, mix 4 cups of flour with the baking powder, baking soda, salt, sugar and caraway seeds. |
| 2. | Add raisins and mix them in with fingers to make sure they are separated. Add buttermilk and mix with a fork until mixture forms a dough. |
| 3. | Sprinkle about 1/4 cup more flour on a board or counter, turn out dough and knead for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf. (If humidity is high and dough is very sticky, you may need to add 1/4 cup of flour to the board.) |
| 4. | Grease a 9″ (1.5 L) cake pan. Press loaf evenly into pan and cut a 1/2″ (1 cm) deep cross in the top. Bake 1 1/4 hours at 350°F (180°C) or until bread sounds hollow when tapped on bottom. Remove loaf to a wire rack and cool completely before slicing. |
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