Country Raisin Rye Bread
2 cups whole wheat flour, divided
2 cups rye flour, divided
1 tablespoon active dry yeast
1 teaspoon salt
2 cups water
1/2 cup plus 1 teaspoon olive or canola oil, divided
1/2 cup molasses
1/2 cup honey
2-1/2 to 2-3/4 cups all-purpose flour
1 cup raisins
In a mixing bowl, combine 1 cup whole wheat flour, yeast and salt. In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120°-130°. Add to dry ingredients; stir just until moistened. Stir in remaining whole wheat and rye flours and enough all-purpose flour to form a medium stiff dough.
Turn onto a floured surface; sprinkle with raisins. Knead until smooth and elastic, about 8-10 minutes. Grease a bowl with the remaining oil. Place dough in a bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; turn onto a lightly floured surface. Divide into four pieces; shape each into a round loaf. Place 4 in. apart on two baking sheets coated with nonstick cooking spray.
Cover and let rise until doubled, about 45 minutes. Bake at 325° for 35-40 minutes or until golden brown. Makes 4 loaves (8 slices each).