Raisin Pumpernickel Bread.

Ingredients.
1 cup water
2 tablespoons yogourt
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons butter
3 tablespoons unsulphured molasses
1 tablespoon caraway seed
1/3 cup raisins
2 3/4 teaspoons active dry yeast

Preparation.
In a small saucepan, combine water, raisins, caraway seeds, yogourt, butter, molasses. Bring to a boil and remove from heat. Allow to sit for 30 minutes or until lukewarm.

If you use the dough setting and bake this in a conventional oven, coat the bottom of the pan with a light dusting of cornmeal. Shape into a round oblong loaf.

Bake at 350°F degrees until loaf sounds hollow when tapped on bottom, but be careful not to overbake as this will dry it out.