Raisin-Stout Loaves

Combine raisins and 1 cup boiling water in a small bowl; let stand 10 minutes.

Drain and reserve raisins.

Combine warm water, yeast, and 1 tablespoon honey in a bowl; let stand 5 minutes or until bubbly.

Add remaining 1/4 cup honey and beer; mix well.

Lightly spoon flours into dry measuring cups; level with a knife.

Combine 3 cups all-purpose flour, rye flour, and salt in a large bowl; make a well in center of mixture.

Add yeast mixture to flour mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 7 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Flatten dough; top with raisins and walnuts. Fold over dough sides to cover; knead until raisins and walnuts are well distributed.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 1/4 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; turn out onto a floured surface. Knead 1 minute; cover and let rest 5 minutes. Divide dough into 2 equal portions.

Roll each half into an 8-inch-long football shape.

Place on a baking sheet lined with parchment paper. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 45

Uncover dough, and make 3 (1/4-inch-deep) diagonal cuts across top of each loaf using a sharp knife.

Bake at 450 for 10 minutes. Reduce oven temperature to 350 (do not remove loaves from oven); bake the loaves for 30 minutes or until browned on bottom and sound hollow when tapped. Cool on a wire rack 30 minutes before slicing.