2 c. whole wheat flour, divided
2 c. rye flour, divided
1 tbsp. active dry yeast
1 tsp. salt
2 c. water
1/2 c. plus 1 tsp. olive or canola oil, divided
1/2 c. molasses
1/2 c. honey
2 1/2 to 2-3/4 cups all purpose flour
1 c. raisins

In a mixing bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and salt. In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120°F to 130°F. Add to dry ingredients; stir just until moistened. Stir in remaining whole wheat and rye flours and enough all purpose flour to form a medium stiff dough. Turn onto a floured surface; sprinkle with raisins. Knead until smooth and elastic, about 8 to 10 minutes. Grease a bowl with remaining oil. Place dough in bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down, turn onto a lightly floured surface. Divide into four pieces; shape each into a round loaf. Place 4 inches apart on two baking sheets coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes.

Bake at 325°F for 35 to 40 minutes or until golden brown.

Makes 4 loaves of bread.