Raisin Rye Bread

This bread was well received by my parents. My mom said they fought over it, so I'll take that as a good sign.

Raisin Rye Bread
1 1/3 cups water
2 tsp. yeast
1 1/2 cups dried raisins
2 tsp. salt
3 Tbsp. canola oil
1 1/2 cup rye flour
2 1/2 cups bread flour

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add raisins, salt, canola oil, rye flour and half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 1 hour. Preheat oven to 350ºF. Bake 25 to 40 minutes until loaves are golden and wooden skewer comes out clean. Cool on wire rack.