Raisin-Rosemary Rye Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Because rye flour produces a soft dough, we added whole wheat flour, bread flour, and cornmeal to give the loaf body. 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 |
Directions:
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.
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.
3. Preheat oven to 400°.
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.
5. 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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