The combination of rye, whole wheat, bread flour, and cornmeal gives this Raisin-Rosemary Rye Bread a very good texture and shape. The bread also has a very unique and satisfying flavor. It tastes a little sweet from the raisins and has a wonderful aroma from the rosemary. Very interesting indeed!
Raisin-Rosemary Rye Bread
The recipe for this flavorful and unique bread is from Wine, Food & Friends by Karen MacNeil.
Makes: 1 loaf
Yield: 20 servings (serving size: 1 slice)
Ingredients:
- 1 tablespoon sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/2 cups warm water (100° to 110° )
- 1 teaspoon olive oil
- 2 1/3 cups bread flour, divided
- 1 cup whole wheat flour
- 1/2 cup rye flour
- 1/3 cup nonfat dry milk
- 1/4 cup yellow cornmeal
- 1 teaspoon salt
- 3/4 teaspoon coarsely ground black pepper
- 1 cup raisins
- 1/2 cup chopped walnuts
- 1 1/2 tablespoons dried rosemary
- Cooking spray
Had a heck of time kneading in raisins and nuts at the end. I also used solely whole wheat instead of white flour due to diet restrictions.
Bread turned out very very heavy. We’ll make another attempt.
Also, I noticed the outside burned before the insides were done, could a lower heat have solved this?
Hello. I would think an all whole wheat version would make a heavy loaf, especially with rye and cornmeal added to it. Lowering the temperature could help and/or you might want to tent the loaf with aluminum foil to keep it from burning on top before it is baked all the way through.