- Yield : 4 small loaves
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 3:20 h
A favorite in our home, prairie bread is sweetened with pureed raisins and uses a combination of flours.
I’ve tested a couple variations with good results; using currants rather than raisins, and when I had no whole wheat flour, I mixed all purpose with rye to make up for it.
This bread freezes well, but rarely lasts long! Even friends who normally only eat white bread love this one!
- 2 cups milk, scalded and cooled to lukewarm
- 2/3 cup packed brown sugar
- 1/3 cup cooking oil
- 1/3 cup raisins
- 2 tsp. sugar
- 1/2 cup warm water
- 2 x 1/4 oz. (16 grams) active dry yeast
- 2 1/2 cups all purpose flour
- 1 1/2 tsp. salt
- 1 1/2 cups rye flour
- 2 3/4 cups whole wheat flour
- 1 tbsp. milk for brushing tops
Place first 4 ingredients in bowl and process using a hand held blender until smooth.
In a small bowl, add sugar to water and mix. Sprinkle yeast over top and let stand for 10 minutes to proof. Stir to dissolve yeast.
Mix all purpose flour and salt in large bowl. Add other 2 mixtures. Beat for 2 minutes.
Mix in rye flour and work in whole wheat flour. Turn onto floured surface. Knead for 10 minutes until smooth and elastic. Place in greased bowl, turning dough to grease all sides. Cover with a tea towel and let dough rise in oven with light turned on for 1 1/2 hours or doubled in bulk.
Punch dough down and divide into 4 loaves.
Sprinkle 2 baking sheets with cornmeal. Place 2 loaves on each sheet. Cover with tea towel and place in oven with light on for 45 minutes until doubled in bulk.
Make decorative slashes on loaf tops if desired and brush tops with milk.
Bake at 375 F for 35 minutes until nicely browned.
Cool on wire racks. Enjoy!