Raisin-Rosemary Rye Bread

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.

Yield:

1 loaf (20 servings)

Recipe from

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

Ingredients

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

October 2001