County Raisin Rye Bread

• 2 c. whole wheat flour, divided
• 2 c. rye flour, divided
• 1 Tbsp. active dry yeast
• 1 tsp. salt
• 2 c. water
• 1/2 c. plus 1 tsp. olive or canola oil, divided
• 1/2 c. molasses
• 1/2 c. honey
• 2 1/2 to 2-3/4 cups all purpose flour
• 1 c. raisins

1. In a mixing bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and salt.
2. In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120u0b0 to 130u0b0.
3. Add to dry ingredients; stir just until moistened.
4. Stir in remaining whole wheat and rye flours and enough all purpose flour to form a medium stiff dough.
5. Turn onto a floured surface; sprinkle with raisins.
6. Knead until smooth and elastic, about 8 to 10 minutes.
7. Grease a bowl with remaining oil.
8. Place dough in bowl, turning once to grease top.
9. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
10. Punch dough down, turn onto a lightly floured surface.
11. Divide into four pieces; shape each into a round loaf.
12. Place 4 inches apart on two baking sheets coated with nonstick cooking spray.
13. Cover and let rise until doubled, about 45 minutes.
14. Bake at 325u0b0 for 35 to 40 minutes or until golden brown.
15. Makes 4 loaves of bread.

whole wheat flour, rye flour, active dry yeast, salt, water, olive, molasses, honey, flour, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41586 (may not work)