2 (1/4 oz.) pkgs. active dry yeast (2 tbsp.)
1 tsp. honey
1/2 c. warm water (110 degrees)
1/4 c. honey
1/3 c. raisins
1/4 c. packed brown sugar
1 3/4 c. milk, room temperature
1/3 c. butter, melted
1 tbsp. salt
1 1/2 c. medium rye flour
2 1/2 c. all purpose or bread flour
2 1/2 - 3 c. whole wheat flour
Cornmeal

In large bowl of electric mixer, dissolve yeast and 1 teaspoon honey in water. Let stand until foamy, 5 to 10 minutes. In a blender or food processor fitted with a metal blade, combine 1/4 cup honey, raisins, brown sugar and 1/2 cup milk. Process 30 to 45 seconds or until raisins are ground. To yeast mixture, add raisin mixture, remaining milk, butter, salt, 1 cup rye flour, 1 cup all purpose or bread flour and 1 cup whole wheat flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in remaining rye flour, remaining all purpose or bread flour and enough remaining whole wheat flour to make a soft dough.

Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel, let rise in warm place, free from drafts, until doubled in bulk, about 1 1/2 hours.

Grease 2 (2 quart) souffle or casserole dishes or 2 large baking sheets. Sprinkle lightly with cornmeal; set aside.

Punch down dough; knead 30 seconds. Divide dough in half for 2 large loaves or, divide in quarters for 4 small loaves. Shape into round loaves; place in prepared pans or on prepared baking sheets. Cover with a dry towel. Let rise until doubled in bulk, about 1 hour. Preheat oven to 375 degrees. Bake 25 to 40 minutes for large loaves and 25 to 30 minutes for small loaves. Or, bake until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 large or 4 small loaves.