Title: Fruit sweet and sugar free - squaw bread
 Categories: Diabetic, Breads/bm, Fruits
      Yield: 2 Round loaf
 
  1 1/4 c  Raisin water;
    1/2 c  Raisins;
      1 c  Lukewarm water;
      2 tb Dry baker's yeast;
    1/2 c  Fruit sweetener;
    1/3 c  Oil;
      3 c  Unbleached white flour;
      1 tb Salt;
      1 c  Rye flour;
      2 c  Whole wheat flour;
    1/4 c  Cornmeal for baking pan;
           Softened butter for garnish
 
  First plump the raisins by brining 1-1/4 cups water to a boil and
  adding 1/2 cup raisins. Turn off the heat and let the raisins sit in
  the water for at least 10 minutes. Drain the raisins, reserving the
  raising water. Add only enough lukewarm water to the raisin water to
  make a total of 2-1/4 cups. Put the raisins aside.
  
  To Prepare the dough by machine: ********************************
  Combine the oil, unbleached white flour, salt, rye flour, and 2 cups
  of the whole wheat flour in the mixing bowl of your electric mixer.
  Stir in the activated yeast. Once the flour is incorporated increase
  the mixer spead to medium. Use the dough hook to knead the dough for
  about 10 minutes, adding only enough flour to form a medium stiff
  dough that comes off the sides and bottom of the bowl. Reduce the
  speed and gently knead in the raisins.
  
  To Prepare the dough by hand: ***************************** Combine
  the oil, unbleached flour, salt, rye flour, and 2 cupts of the whole
  wheat flour in a medium size mixing bowl.  Use a wooden spoon to stir
  in the activated yeast.  Mix all together to form a medium soft
  dough. Sprinkle a little whole wheat flour on your work surface.
  Knead the dough, adding additional flour only if necessary to keep
  the dough from sticking. Knead the dough for 15-20 minutes until to
  becomes smooth and quite elastic.
  
  Raising the Dough and Forming the Loaves:
  ***************************************** Place the well kneaded
  dough in a lightly oiled bowl. Cover the bowl with plastic wrap and
  let the dough rise in a warm, draft free place until doubled. Remove
  the plastic wrap from the bowl, and using your fist, gently deflat
  the dough by punching it down. Knead the dough in the bowl about 10
  times. Cover the bowl with plastic wrap and again let the dough rise
  until doubled in size. Punch the dough down again and turn out onto a
  very lightly floured surface. Divide the dough in half, Knead each
  half 8-10 times. Turn the dough over and, by placing your fingers on
  the bottom of the dough and your thumbs on tope, "cup" each half to
  form 2 round loaves. Place them on a cornmeal sprinkled, baking paper
  lined baking pan. Put the loaves in a draft free spot to proof until
  doubled in size.
  
  Preheat the oven to 350 degrees. With a serrated knife, cut a cross
  on the top of each loaf. Bake the loaves in the preheated oven for
  45-50 minutes. When the loaves are removed from the oven, brush their
  tops with softened butter.