Oxmoor House JANUARY 2005
Dissolve yeast and molasses in warm water in a small bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours. Add raisins, caraway seeds, and salt to flour mixture. Combine yeast mixture, flour mixture, and oil in a large bowl; stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; roll into a 13 x 6- inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4- inch loaf pan coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 32 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
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