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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Raisin-Rosemary Rye Bread

Because rye flour produces a soft dough, we added whole wheat flour, bread flour, and cornmeal to give the loaf body.

Cooking Light OCTOBER 2001

  • Yield: 1 loaf (20 servings)

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.

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 16%
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 5g
  • Carbohydrate: 27.7g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 130mg
  • Calcium: 39mg
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Raisin-Rosemary Rye Bread recipe

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