Combine water, oil, honey, raisins and 4 T brown sugar in blender, liquefy. Soften yeast in warm water w/remaining 1 T brown sugar. Sift together 1 cup all-purpose flour, 2 c wheat flour, 1c rye flour, powdered milk and salt in large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enough of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10 - 12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double (about 1 1/2 hours). Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled (1 hour). Bake at 375 F 30 - 35 minutes. Brush w/melted butter and cool on racks.
(Created by: M. Martell)