Makes 4 loaves.

1/3 c. oil
1/4 c. honey
1/4 c. raisins
5 tbsp. brown sugar
2 pkg. dry yeast
1/4 c. warm water
2 1/2 c. unbleached all-purpose flour
3 c. whole wheat flour
1 1/2 c. rye flour
1/2 c. instant nonfat milk powder
2 1/2 tsp. salt
Cornmeal
Melted butter

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 remaining flours to make soft dough that leaves sides of bowl.

Turn out onto floured surface and knead until smooth and satiny, 10-12 minutes. Place dough in lightly greased bowl and turn to grease other side. Cover and let rise until doubled, about 1 1/2 hours. Punch down and let rest 10 minutes. 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 degrees for 30-35 minutes. Cool on racks. While still hot, brush with melted butter.