Sourdough Rye Bread With Raisins
I made a good bread yesterday. I took my regular, no-knead, sourdough recipe and replaced most of the flour with Rye flour, then added a couple handfuls of raisins. I plopped the messy dough into a cast iron Dutch oven, put on the lid and let it rise. It spread out more than it rose, (I need a smaller Dutch oven for this task,) but it made a nice "cocktail" bread...perfect for smearing some fresh butter, or cream cheese on it. The raisins tasted great in it!