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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 60 |
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Gayle Lewis of Yucaipa, California promises, This bread is worth the effort. I usually send a loaf home with guests. Ingredients:
1/3 cup canola oil |
1/4 cup honey |
1/4 cup raisins |
1/4 cup plus 1 tablespoon brown sugar, divided |
1/2 cup boiling water |
2-1/2 cups king arthur premium 100% whole wheat flour |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
1 to 1-1/2 cups rye flour |
1/2 cup nonfat dry milk powder |
2 packages (1/4 ounce each) active dry yeast |
2-1/2 teaspoons salt |
1-3/4 cups warm water (120° to 130°) |
2 tablespoons cornmeal |
1 tablespoon butter, melted |
Directions:
1. In a blender, combine the oil, honey, raisins, 1/4 cup brown sugar and boiling water; cover and process until smooth. Cool to 120°-130°. In a large bowl, combine the whole wheat flour, 2 cups all-purpose flour, 1 cup rye flour, milk powder, yeast, salt and remaining brown sugar. Add raisin mixture and warm water; beat until smooth. Stir in enough remaining all-purpose and rye flour to form a soft dough.
2. Turn onto a surface floured with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Shape into four round loaves. Sprinkle greased baking sheets with cornmeal; place loaves on prepared pans. Let rise until doubled, about 30-45 minutes.
4. Bake at 350° for 25-35 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Brush with butter; cool. Yield: 4 loaves (15 slices each).
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