This loaf is both savory & sweet, oh and HEAR-TAY! I’m pretty sure you could run a marathon on a large slice. Or conquer a serious bowl of stew. I’d probably opt for B, but hey… that is just my kinda carbo-loading. #keepingitreal
Back to the bread! I decided to make this bread as part of a new project, endeavor, goal, or call it what you will, (madness might be the best term!!!) and cook my way through one of my cooking volumes. I own a dizzying amount, but over the years I’ve had some favorites that I have cooked more recipes than not from. But, I decided to pick a book with some flags in it, that I simply haven’t dedicated any love too. I also decided to make it a “healthier” volume as to not pick up any unwanted numbers on the scale! So I turned to a brand I own tons of books from, know to be tried-and-true, and well the have the largest, most successful test kitchen in the country so why not? Cooking Light. More specifically The New Way to Cook Light – Fresh Food & Bold Flavors for Todays’s Home Cook. A) I have no idea how many recipes are in this book (and at this point I don’t really want to…); B) I’m not setting a time frame, just gonna keep picking recipes each week and moving forward; and C) other goodies and creations will still ensue. I cook/bake far too much to confine myself to one volume! But, each time we try something from the book we are dating the recipe, recording our thoughts, and rating it on a scale of 1 to 10. Gonna be fun to look back one day at the entire volume and see what comes back into rotation and what does not.
Now really, really back to the bread. I don’t know why it is called rye bread – the rye flour portion is minimal. The combo of heart wheat/rye/cornmeal bread makes a great partner for the bread! While I keep harping that the bread is hearty, it is too light and magnificent. On a side note you don’t need any super fabulous bread making vood00 or experience. Moreover, knead in your stand mixer with a dough hook – if you prefer!
RAISIN-WALNUT RYE BREAD
makes 20 servings (or 8 if you like bread like we do…)
- 1 tablespoon sugar
- 1 package dry yeast (2 ½ 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
- Cooking spray
Directions: Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in oil. Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 cups bread flour, 1 cup whole wheat flour, and the next 5 ingredients (whole wheat flour through pepper) in a bowl. Add flour mixture to yeast mixture. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Knead in raisins, walnuts, and rosemary.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. Form dough into a ball; place in a 9-inch pie plate coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 400°.
Uncover dough. Score top of loaf in a diamond pattern using a sharp knife. Bake at 400° for 50 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.
To serve the bread, cut the loaf in half lengthwise. Place the cut sides down, and cut each half into slices. Or tear it off like we did.
Bread rising is on our list of fabulous home smells. Right before baking bread.
Bread is awesome,
From Page 412 of Cooking Light – The New way to Cook Light