WHOLE WHEAT RYE NUT (WITH BANANA, CORNMEAL, AND CURRANTS)

WHOLE-WHEAT-RYE-NUT BREAD

½ cup honey

1 tbsp. salt

4½ tsp. dry yeast

1 mashed banana

1½ cups warm water

+ ¾ cup hot tap water + 2 tbsp. margarine

1 cup stone ground, whole grain rye flour

1 cup stone ground, whole grain wheat flour

¼ cup stone ground cornmeal

3½-4 cups bread flour

¼ cup nuts, toasted

¼ cup currants (or raisins) soaked in bourbon

Mix all ingredients. Turn out onto kneading surface floured with a half-cup white bread flour, and knead. Add flour while kneading until the dough is handle-able; it will remain somewhat sticky. Knead for 10-12 minutes more. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down and turn out. Cut in half, roll out each half, sprinkle with the nuts and raisins or currants, roll up the two halves, and shape into two loaves. Let the loaves rest a few minutes while you grease two 8½ x 4½ x 2½ bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until almost doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 425°. Bake for about 10 minutes, then lower the oven temperature setting to 350°, and continue baking for about 20 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.