Raisin & Walnut Dark Rye Bread

• 3/4 cup water (70u0b0 to 80u0b0)
• 1/4 cup molasses
• 1 tablespoon butter
• 2 tablespoons baking cocoa
• 1 tablespoon caraway seeds
• 1 teaspoon salt
• 1-1/4 cups bread flour
• 1 cup rye flour
• 1 tablespoon quick-rise yeast
• 1 teaspoon cornmeal
• 1/2 cup golden raisins
• 1/2 cup chopped walnuts, toasted

1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed.
2. Grease a
3. ; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375u0b0.
4. Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool.

water, molasses, butter, baking cocoa, caraway seeds, salt, bread flour, rye flour, yeast, cornmeal, golden raisins, walnuts

Taken from www.tasteofhome.com/recipes/raisin-walnut-dark-rye-bread/ (may not work)