Raisin-Rosemary Rye Bread

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Raisin-Rosemary Rye BreadRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Because rye flour produces a soft dough, we added whole wheat flour, bread flour, and cornmeal to give the loaf body.
1 loaf (20 servings)

Ingredients

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1 tablespoon sugar
1 package dry yeast
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

Preparation

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 the next 5 ingredients (whole wheat flour through pepper) 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 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. (Press two fingers into dough. If indentation remains, the 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°.

Uncover dough. Score top of loaf in a diamond pattern using a sharp knife. Bake at 400° for 50 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.

To serve the bread, cut the loaf in half lengthwise. Place the cut sides down, and cut each half into slices.

Created date

October 2003

Nutritional Information

Calories 149
Caloriesfromfat 16 %
Fat 2.6 g
Satfat 0.3 g
Monofat 0.6 g
Polyfat 1.4 g
Protein 5 g
Carbohydrate 27.7 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 130 mg
Calcium 39 mg