Raisin-Rosemary Rye Bread

  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 (85u0b0), 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 400u0b0.
  4. Uncover dough. Score top of loaf in a diamond pattern using a sharp knife. Bake at 400u0b0 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.
  6. MyRecipes is working with
  7. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
  8. .

sugar, yeast, warm water, olive oil, bread flour, whole wheat flour, rye flour, nonfat dry milk, yellow cornmeal, salt, ground black pepper, raisins, walnuts, rosemary, cooking spray

Taken from www.myrecipes.com/recipe/raisin-rosemary-rye-bread (may not work)

Another recipe

Switch theme