Walnut Rosemary Bread with Raisins

½ teaspoon active dry yeast ½ cup + 2 tablespoons warm water 1¼ cups unbleached, bread flour, plus more for dusting ½ cup whole wheat flour 2 tablespoons rye flour 1 teaspoon fine sea salt or table salt ½ teaspoon extra-virgin olive oil ¼ cup golden raisins, or any similar dried fruit ¼ cup chopped walnuts 1 tablespoon chopped fresh rosemary cornmeal, for dusting

Nutritional analysis per serving: 73 Calories (18% from fat) • carb. 13g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 9mg • fiber 1g

Dissolve the yeast in the warm water. Let stand 3-5 minutes, or until mixture is foamy. Add the flours, salt, and olive oil to the work bowl of the Cuisinart® Food Processor fitted with the dough blade. Process for 10 seconds. With the machine running, slowly add the water and yeast mixture through the feed tube and process until it forms a dough ball. Continue processing for 1-2 minutes to knead the dough. Lightly flour the top of the dough and remove from bowl. Shape it into a smooth ball and place in a lightly-floured 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 1-1 ½ hours. Put the dough on a lightly floured table and punch it down to release air. Let it rest 5 minutes. Stretch the dough into an 8” square. Place the raisins and walnuts on top and knead until fully incorporated, 2-4 minutes. Shape into a round loaf and place on a cornmeal dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes. Preheat the Cuisinart® Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position “A”. Preheat stone for at least 30 minutes. Using a serrated knife cut a star, ¼-inch deep, on the top of the loaf. Bake on the preheated stone for 30 minutes. Reduce the temperature to 425°F and continue to bake for an additional 15-20 minutes, or until the loaf sounds hollow when tapped and the internal temperature reads 205°F on an instant read thermometer. Let bread fully cool before serving.