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2 pkgs active dry yeast with 1/2 tsp sugar in 1/2 cup warm water (110-115 degrees)
1/2 cup brown sugar or 1/3 cup honey
1/3 cup molasses
1 beaten egg
1 tsp. lite salt
1 cup raisins or currants

1 cup chopped walnuts
1 cup sour cream, yogurt or buttermilk
1 cup warm water
1 cup gluten flour
2 1/2 cups  white (Ceresota flour?)
2 cups whole wheat flour
1 1/2 cups rye flour
Heat 1/2 cup water to 110-115 degrees in pyrex measuring cup, then stir in 1/2 tsp sugar and 2 pkgs yeast.  After yeast rises to fill cup, pour into large mixing bowl. Use some of the additional water to rinse cup when adding to mixture, along with sugar, molasses, and sour cream or other choice. Stir in beaten egg, gluten flour, whole wheat and rye flours.  Mix well. Add raisins and chopped nuts, continuing to mix well. Gradually add remaining flour, mixing and kneading as necessary.  Reserve some of the flour to knead into dough on floured board. Knead about twenty minutes until elastic. Shape into ball. Place in well-greased bowl, turning ball on all sides to grease slightly. Let rise until doubled in warm place such as oven, (unheated), covered with dampened dish towel. Uncover, then punch down and knead again for few minutes. Form dough into three loaves and place into 9x5x3 inch greased pans, and allow a second rising until doubled.  Keep a check on rising.  It may take as short a time as thirty minutes. Bake in preheated oven at 350 degrees for about 40 minutes. May brush with melted butter when done--or beaten egg white about five minutes near completion of baking time. I prefer the later in order to have a crunchy crust. Variations: May vary flours to include graham flour, and/or substitute 2 Tbs salfflower oil for some of liquid (perhaps using 3 Tb instant powdered milk with the water, instead of sour cream) This recipe takes about 6 hours to prepare. It originally came from Irene Reimers, who generally used sour cream or butter milk rather than yogurt, with the combinations of walnuts, raisins, brown sugar and molasses. Brown sugar with molasses was a little too rich for my taste.
Experiment until the bread has the flavor and texture you prefer.
From the kitchen of Irene Reimers and Donna Bloomquist
Rich Yeast Rolls

1 pkg active dry yeast, softened in 1/2 cup warm water 110-115 degrees with 1/2 tsp sugar (according to steps in previous recipe)
1 1/4 cup scalded milk
5-6 Tbs. melted butter
1/3 cup honey

  (good tor turkey club sandwiches)

  1 Tb. lite salt
  1 cup cold water
  1 lightly beaten egg
   6 1/2-71/2 cups unbleached flour
   sesame seeds
1 egg white beaten with 1 Tb.        cold water

Scald milk or just bring to boil, then pour milk over honey, salt, and butter in a large mixing bowl. Mix until butter is melted, then add cold water.  When mixture has cooled a little, add yeast and beaten egg and stir well. Gradually stir in flour until able to work with hands. Pour 1 cup or more of flour on board, make basin and begin working dough within that basin.  Gradually begin kneading and adding flour until dough is elastic and doesn't stick to your hands. The more kneading with least amount of flour makes for a light and well-rising loaf. If the dough is sticky and hard to manage, it may need a little more flour. Place large ball of dough in a large greased bowl and let rise in a warm place, 85-95 degrees, covered with a damp dish towel.  I usually leave the light bulb on in the oven, place bowl on bottom shelf. It usually takes 2-3 hours for it to rise well. Don't let it rise too long or it will begin to fall! Remove towel and punch down.  I make about 2 dozen large rolls by cutting pieces of dough and shaping into tennis ball shapes.  If one wants rolls or buns smaller, cut off less each time. I shape bun by pulling dough from all sides with both hands to back and tucking into the back center. Place on lightly greased cookie sheets about 1/2-1 inch apart. I usually get 12 buns on each cookie sheet.  Let rise until doubled or almost touching, then lightly brush on beaten egg white mixture, sprinkle with sesame seeds, or poppie seeds (if preferred), and bake about 15 minutes 375-400 degrees, until dark golden brown. Cool on racks on kitchen counter. I have also made this same recipe into small loaves and baked in loaf pans or center of baking sheet. Adjust time according. I frequently
double this recipe around holiday time. Rolls freeze well.
From the kitchen of Donna Bloomquist