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Directions:
Sprinkle yeast and sugar over 1/2 cup of water. Stir to dissolve. Let stand 10 minutes. In bowl with paddle and strong mixer, add the remaining water, oil, salt, rye flour, and wheat flour. Beat 3 minutes at medium speed until all ingredients incorporated. Add yeast mixture on low speed to combine. Mix in raisins and nuts on low speed until incorporated. Add all-purpose bread flour one-half cup at a time until dough is smooth. Mix for 5 minutes on medium speed. Add more flour if necessary until dough has only a slight stickiness. Place in floured bowl and let rise in a warm place until dough has doubled, 45 minutes to 1 1/2 hours. Punch dough down. Divide in half. Flatten and roll up into an even-sided loaf shape. Place shaped dough into 1 lb. bread loaf pan. Let rise for 45 minutes until doubled in size. Place cake pan with 1/2 cup water on the lower level of a 400 degree F oven. Place loaf pans in oven and steam for 2-3 minutes. Remove cake pan of water and bake loaf for another 45 minutes
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