Raisin-Rosemary Rye BreadThe recipe for this flavorful and unique bread is from Wine, Food & Friends by Karen MacNeil.
Makes: 1 loaf
Yield: 20 servings (serving size: 1 slice)
- 1 tablespoon sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/2 cups warm water (100° to 110° )
- 1 teaspoon olive oil
- 2 1/3 cups bread flour, divided
- 1 cup whole wheat flour
- 1/2 cup rye flour
- 1/3 cup nonfat dry milk
- 1/4 cup yellow cornmeal
- 1 teaspoon salt
- 3/4 teaspoon coarsely ground black pepper
- 1 cup raisins
- 1/2 cup chopped walnuts
- 1 1/2 tablespoons dried rosemary
- Cooking spray
Dissolve sugar and yeast in warm water in a large bowl, let stand 5 minutes. Stir in oil.
Lightly spoon flours into dry measuring cups, level with a knife. Combine 2 cups bread flour, whole wheat flour, and next 5 ingredients in a bowl. Add flour mixture to yeast mixture.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Knead in raisins, walnuts, and rosemary.
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.
(Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 10 minutes. Form dough into a ball; place in a 9-inch pie plate coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 400°F . Uncover dough. Score top of loaf.
Bake at 400° for 50 minutes or until loaf sounds hollow when tapped. Remove from pan and cool on a wire rack.
To serve bread, cut loaf in half crosswise. Place cut sides down, and cut each half into slices. This bread is very good. It smells wonderful and it tastes very interesting.