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Raisin-Rosemary Rye Bread




Source of Recipe


Cooking Light-10/01






List of Ingredients



• 1 tablespoon sugar
  
• 1 package dry yeast
  
• 1 1/2 cups warm water (100 to 110 degrees)
  
• 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
  






Instructions



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 remaining 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 degrees), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indention 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 degrees.
   
   
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.
   To serve the bread, cut the loaf in half lengthwise. Place the cut side down, and cut each half into slices.
   
   
5. Yield: 1 loaf (20 servings). 149 cal, 2.6g fat, 5g pro, 27.7g carb, 1.9g fiber, 0mg chol, 1.5mg iron, 130mg sod, 39mg calc.