Wednesday, May 18, 2005

Raisin-Rosemary Rye Bread

Raisin-Rosemary Rye Bread (Adapted from Cooking Light)

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 tablespoon sugar
2 1/4 teaspoons instant yeast
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1 1/2 cups warm water
1 teaspoon olive oil
1 cup raisins
1/2 cup chopped walnuts, toasted
1 1/2 tablespoons dried rosemary
1/2 teaspoon caraway seeds

In a large bowl, whisk together 2 cups bread flour, whole wheat flour, rye flour, dry milk, cornmeal, sugar, yeast, salt and pepper.

Pour water and oil into the dry ingredients and stir to combine. Scoop mixture out onto a lightly floured surface and knead until smooth and elastic, adding enough of remaining bread flour to keep the dough from sticking to your hands. Gradually knead in raisins, walnuts, rosemary and caraway seeds.

Move dough into a large bowl lightly coated with cooking spray, turning to coat the top. Cover and let rise until doubled in size. Scoop the dough out and punch down - cover and let rest for 10 minutes. Form dough into a tight ball and place in a 9" pie plate coated with cooking spray. Cover and let rise until almost doubled in size.

Meanwhile, preheat oven to 400 degrees.

Remove cover from dough and slash top of loaf into a diamond pattern using a sharp knife. Place pie plate into the oven and bake until golden and the loaf sounds hollow when tapped on the bottom, about 48 to 54 minutes. Remove from the oven and transfer bread from the pie plate to a wire rack to cool completely.

Makes 1 large round.

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