Rye Bread - with Raisins?

So, I was going to make some bread for a friend, and he asked for Rye bread, golden raisins. I wasn't so sure about how tasty that might be, but started mixing. This bread started like the light portion of the Marbled Rye Bread - Rye flour, bread flour, molasses, shortening, salt, yeast and water:

Then, as soon as the dough came together, I started adding raisins. For a regular bread with raisins, I would wait until the very end of kneading, but since rye bread becomes sticky if it is kneaded too long, I added the raisins as I began:

I decided that this was less of a sandwich bread so I made it into a boule - you have your dough in a ball, and you stretch it around to the bottom from all angles to create enough surface tension at the top of the loaf. Here it is before the second rise:

And after:

After baking, you can see how the dough was gathered at the bottom:

Marbled Rye Bread

Two doughs, one tasty bread. I had hoped for more contrast in color but the flavor made it worthwhile:

You start with two bowls filled with the same dry ingredients: flour, rye flour, caraway seeds, yeast and salt:

and to one bowl, in addition to water, molasses and a bit of shortening you add some color - I used cocoa powder dissolved in water:


After a short knead (rye flour can get gummy) and a few hours on the counter, here are the two doughs, complete with my handprints from turning them out of their bowls:

You can marble your loaves in a few ways. I elected to try cutting my doughs and clumping them together instead of spiraling:

Here are the loaves ready to go into the oven after a second rise in the pan. At this point, you could really smell the chocolate from the darker dough:

The sandwich ready result did not, however, prevent dessert from being had: