Rye Bread with Raisins and Rosemary

Today, we're making Raisin-Rosemary Rye Bread. The combination of rye flour, whole wheat flour, bread flour, and cornmeal give the bread a very good shape. The bread also has a very unique and satisfying flavor. It tastes a little sweet from the raisins and has a wonderful aroma from the rosemary. Very interesting indeed!

The recipe for this flavorful and unique bread is from Wine, Food & Friends by Karen MacNeil.

Raisin-Rosemary Rye Bread

Makes: 1 loaf
Yield: 20 servings (serving size: 1 slice)

Ingredients:

• 1 tablespoon sugar
• 1 package dry yeast (about 2 1/4 teaspoons)
• 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:

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 next 5 ingredients 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 the 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.





(Gently press two fingers into dough. If the indentation remains, 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°F . Uncover dough.  Score top of loaf.



 
Bake at 400° for 50 minutes or until loaf sounds hollow when tapped.  Remove from pan and cool on a wire rack.




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





This bread is very good. It smells wonderful and it tastes very interesting.




Thanks for visiting our Bread-Baking Blog.

Happy Baking!
Cathy



Additional resources for making whole wheat breads:

Whole Wheat Bread Recipes
Home Milling Resources
Grain Mills
Whole Wheat Flour
Whole Wheat Bread Mixes
Whole Wheat Cookbooks