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Honey Wheat Bread

1/3 cup canola oil
1/4 cup honey
1/4 cup raisins
1/4 cup plus 1 tablespoon brown sugar, divided
1/2 cup boiling water
2-1/2 cups whole wheat flour
2 to 2-1/2 cups all-purpose flour
1 to 1-1/2 cups rye flour
1/2 cup nonfat dry milk powder
2 packages (1/4 ounce each) active dry yeast
2-1/2 teaspoons salt
1-3/4 cups warm water (120° to 130°)
2 tablespoons cornmeal
1 tablespoon butter, melted

In a blender, combine the oil, honey, raisins, 1/4 cup brown sugar and boiling
water; cover and process until smooth. Cool to 120°-130°. In a large
bowl, combine the whole wheat flour, 2 cups all-purpose flour, 1 cup rye flour,
milk powder, yeast, salt and remaining brown sugar. Add raisin mixture and warm
water; beat until smooth. Stir in enough remaining all-purpose and rye flour to

Printed from tasteofhome.com Nov 19, 2008

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Honey Wheat Bread cont.

form a soft dough. Turn onto a surface floured with all-purpose flour; knead
until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until doubled, about 1
hour. Punch dough down. Turn onto a lightly floured surface; divide into
fourths. Shape into four round loaves. Sprinkle greased baking sheets with
cornmeal; place loaves on prepared pans. Let rise until doubled, about 30-45
minutes. Bake at 350° for 25-35 minutes or until bread sounds hollow when
tapped. Remove from pans to wire racks. Brush with butter; cool.

Yield: 4 loaves (15 slices each).