Anonymous Fri Oct 07 16:49:47 2005

2 c Water

1/3 c Oil

1/4 c Honey

1/4 c Raisins

5 tb Brown sugar

2 pk Dry yeast

1/4 c Warm water

2-1/2 c Unbleached all-purpose flour

-(about)

3 c Whole wheat flour

1-1/2 c Rye flour

1/2 c Instant nonfat milk powder

2-1/2 ts Salt

Cornmeal

Butter; melted

Combine water, oil, honey, raisins, and 4 tablespoons brown sugar in blender container.

Blend to liquefy. Soften yeast in warm water with remaining 1 tablespoon brown sugar. Sift

together 1 cup unbleached flour, 2 cups whole wheat flour, 1 cup rye flour, nonfat milk

powder and salt in large bowl. Add honey mixture and yeast. Beat with mixer at medium

speed until smooth, about 2 minutes. Gradually stir in enough of remaining flours to make

soft dough that leaves sides of bowl. Turn out onto floured surface and knead until smooth

and satiny, 10 to 12 minutes. Place dough in lightly greased bowl and turn to grease other

side. Cover and let rise until doubled, about 1 1/2 hours. Punch down and let rest 10

minutes. Shape into 4 round loaves. Place 2 loaves on each of 2 lightly greased baking

sheets sprinkled with cornmeal. Cover and let rise in warm place until light and doubled in

size, about 1 hour. Bake at 375F 30 to 35 minutes. Cool on racks. While still hot, brush with

melted butter.

Makes 4 loaves Created by: Marilyn Martell (C) 1992 The Los Angeles Times Recipe

courtesy of: Karen Mintzias, 07 Jun 93 13:49:38