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