Ingredients:

2 C. water	1/3 C. oil
3 C. whole wheat flour	1 1/2 C. rye flour
1/4 C. honey	1/2 C. instant nonfat dry milk powder
5 TBSP. brown sugar	1 1/2 TSP. salt
2 pkgs. dry yeast	Cornmeal
1/4 C. warm water	Melted Butter
	2 1/2 C. unbleached all-purpose flour (about)

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 the remaining flours to make soft dough that leaves sides of bowl.
Turn out onto floured surface and knead until smooth and satiny, about 10 to 12 minutes.
Place dough in lightly greased bowl and turn to grease other side. Cover and let rise until doubled, about 1 ½ hours.
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 375° 30 to 35 minutes. Cool on racks. While still hot, brush with melted butter.
Makes 4 loaves