Becky Luigart-Stayner; Lydia DeGaris-Pursell
1 loaf (20 servings)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 400°.

Step 4

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.

Step 5

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

Chef's Notes

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

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Ratings & Reviews

Shgoodwin's Review

October 26, 2009
I have made this bread since it came out in October 2001. It comes out delicious every time. I let my bread machine do all the prep work and mixing and then take the finished dough out, form a loaf and bake it in the oven. I serve this with the Curried Butternut Squash soup that came out in the same issue for a delicious autumn meal.