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Wonderful recipe. I made it this morning for Sunday Brunch and two of us ate nearly the whole loaf (we had omelets too). The loaf has a lovely crunchy crust and soft inside. I was worried that 3 teaspoons of caraway seed may be over powering but noi way Gram knew just the right touch. The raisin and caraway give it a really subtle flavor. I mixed 1/3 cup Oat Bran in with the flour, including it in the 1 1/2 cup measurement. The loaf stuck a little to the bottom of the pan (this may be because of the oat bran or perhaps I didn't grease the pan enough). Next time I will slip some parchment paper under the loaf. Thanks Barb
This is sooo good. I make it exactly as printed just using splenda instead of the sugar. The flavor is so good, nothing overshadowing anything. I too thought the amount of caraway called for would dominate the bread but it compliments instead. For me this is a keeper.
Very easy to make. I used 1/2 cup whole wheat flour to round out the flavor. As I am making this for my daughters kindrergarten snack I omitted the caraway seeds, I also made one loaf without rasins. I haven't tasted it yet, but I am sure that it will be as good as it looks, and smells. This should be a real kid pleaser, most of these kids have never had fresh, warm home-made bread. :)