French Country Bread With Currants And Rosemary

-BASIC SPONGE-
1/2 c Rye Flour
1/4 c Regular Oats
3/4 c Water
1 1/2 ts Salt
1/4 c Currants
2 tb Bread Flour
2 tb Dried Rosemary
Cooking Spray

NOTE: have sponge at Room Temperature

Lightly spoon 1 c bread flour and whole-wheat flour into dry measuring
cups; level with knife.

Combine with sponge and next 4 ingredients (sponge through salt) in a food
processor; process until dough forms a ball. Process dough 1 additional
minute. Turn dough out onto a lightly floured surface, and knead in
currants, 2 T bread flour, and rosemary. Shape into a 9-inch round loaf,
and place loaf on a baking sheet coated with cooking spray. Cover and let
rise in a warm place (85 degrees), free from drafts, 45 minutes or until
doubled in bulk.

Preheat overn to 375 degrees.

Uncover loaf, and make a tic-tac-toe slash, 1/4-inch deep across top of
loaf using a sharp knife. Bake at 375 degrees for 40 minutes or until loaf
sounds hollow when tapped. Remove from pan, and cool on a wire rack.