Raisin Walnut Wheat Bread

1/2 cup whole milk

1/2 cup warm water

1 1/2 tbsp melted butter

1/4 cup + 2 tbsp yellow cornmeal

1 cup whole wheat flour

1 1/4 cup unbleached all purpose flour

2 tbsp brown sugar

1/2 tsp ground black pepper

1 tsp salt

1/4 tsp cinnamon

1 1/4 tsp fast acting yeast

1 1/2 cup coarsely chopped walnuts

1 cup raisins

Adding ingredients in order shown except for 2 tbsp corn meal, raisins and walnuts. Set bread machine to dough cycle for normal (small) size loaf. Add the raisins and walnuts about 10 minutes before the last mixing cycle ends. Remove from bread machine and put in large oiled bowl place in warm oven or cover with warm damp moist towel. Let rise for another hour. Sprinkle 1 tbsp of corn meal on baking pan and roll dough onto pan. Make a 1/2" deep "X" in the top of the loaf and sprinkle top with remaining corn meal. Place back in oven and let rise another hour. Remove from oven and preheat oven to 350. Bake for about 35 minutes. Bottom of loaf should sound hollow when thumped. Let cool on rack.

Urban Cowgill 2010