Anonymous Fri Oct 07 16:41:22 2005

1-1/4 c Raisin water

1/2 c Raisins

1 c Lukewarm water

2 T Dry baker s yeast

1/2 c Fruit sweetener

1/3 c Oil

3 c Unbleached white flour

1 T Salt

1 c Rye flour

2 c Whole wheat flour

1/4 c Cornmeal for baking pan

Softened butter for garnish

First plump the raisins by brining 1-1/4 cups water to a boil and adding 1/2 cup raisins.

Turn off the heat and let the raisins sit in the water for at least 10 minutes. Drain the

raisins, reserving the raising water. Add only enough lukewarm water to the raisin water to

make a total of 2-1/4 cups. Put the raisins aside. To Prepare the dough by machine:

******************************** Combine the oil, unbleached white flour, salt, rye flour, and 2

cups of the whole wheat flour in the mixing bowl of your electric mixer. Stir in the activated

yeast. Once the flour is incorporated increase the mixer spead to medium. Use the dough

hook to knead the dough for about 10 minutes, adding only enough flour to form a medium

stiff dough that comes off the sides and bottom of the bowl. Reduce the speed and gently

knead in the raisins. To Prepare the dough by hand: ***************************** Combine

the oil, unbleached flour, salt, rye flour, and 2 cupts of the whole wheat flour in a medium

size mixing bowl. Use a wooden spoon to stir in the activated yeast. Mix all together to form

a medium soft dough. Sprinkle a little whole wheat flour on your work surface. Knead the

dough, adding additional flour only if necessary to keep the dough from sticking. Knead the

dough for 15-20 minutes until to becomes smooth and quite elastic. Raising the Dough

and Forming the Loaves: ***************************************** Place the well kneaded

dough in a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a

warm, draft free place until doubled. Remove the plastic wrap from the bowl, and using

your fist, gently deflat the dough by punching it down. Knead the dough in the bowl about 10

times. Cover the bowl with plastic wrap and again let the dough rise until doubled in size.

Punch the dough down again and turn out onto a very lightly floured surface. Divide the

dough in half, Knead each half 8-10 times. Turn the dough over and, by placing your fingers

on t

he bottom of the dough and your thumbs on tope, \