Molasses Rye Bread [BBB]

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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6 Responses

  1. Well now don’t that just beat all!
    I think I must bake this again as rolls … now the dilemma maybe to I make it your way or with the fennel & raisins. We both loved the fennel and Gorn is an absolute crazy for raisins BUT I can so taste this without and with cinnamon.
    Love the rolls shape!

  2. Lien says:

    Great way to shape them into rolls (like Elizabeth first ate them in the restaurant I guess).With cinnamon sounds good… but I would insist on the raisins myself then.

  3. Elizabeth says:

    The rolls look beautiful, Gretchen! And I can’t stop laughing at the idea of someone picking the fennel seeds out. (It reminds me of me picking commercially made peel out of Hot Cross Buns.)

    Now I want to try the bread with a bit of cinnamon. I’ll leave the raisins in though. I love raisins in bread and can’t understand the people (there are many, it turns out) who don’t want them in bread!

    I love raisins in bread so much that I like raisin sandwiches….

  4. Katie says:

    Both ways sound fantastic! Love how the rolls look – very pretty.

  5. I love raisins in breads, cakes and even in salty dishes, so I will try this recipe with them… ;)

  6. Ckay says:

    What a brilliant idea to make rolls.
    They look beautiful!
    Such a pity you did not try them with fennel & raisins: it was such a great combo.
    yummy, I love your meal!

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