Ingredients
1/3 cup vegetable oil
1/4 cup honey
1/4 cup raisins
1/4 cup plus 1 tablespoon brown sugar, divided
1/2 cup boiling water
2-1/2 cups whole wheat flour
2 to 2-1/2 cups all-purpose flour
1 to 1-1/2 cups rye flour
1/2 cup nonfat dry milk powder
2 packages (1/4 ounce each) active dry yeast
2-1/2 teaspoons salt
1-3/4 cups warm water (120.F to 130.F)
2 tablespoons cornmeal
1 tablespoon butter, melted

Directions
In a blender, combine the oil, honey, raisins, 1/4 cup brown sugar and boiling water; cover and process until smooth. Cool to 120-F – 130-F. In a large mixing bowl, combine the whole wheat flour, 2 cups all-purpose flour, 1 cup rye flour, milk powder, yeast, salt and remaining brown sugar. Add raisin mixture and warm water; beat until smooth. Stir in enough remaining 
all-purpose and rye flour to form a soft dough. 

Turn onto a surface floured with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
 
Punch dough down. Turn onto a lightly floured surface; divide into fourths. Shape into four round loaves. Sprinkle greased baking sheets with cornmeal; place loaves on prepared pans. Let rise until doubled, about 30-45 minutes. Bake at 350.F for 
25-35 minutes or until dark brown. Remove from pans to wire racks. Brush with butter; cool. Yield: 4 loaves.
 
Source:  Taste of Home