Step 1 : Combine the rum and raisins in a small saucepan. Bring to a boil. Simmer for 30 seconds, then remove from heat. Cover and allow the raisins to macerate for at least 4 hours, but preferably overnight.

Step 2 : When youre ready to bake the bread, preheat the oven to 375F.

Step 3 : Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper.

Step 4 : In a large mixing bowl whisk together the flours, baking soda, salt, and rosemary. Stir in the toasted pecans.

Step 5 : In a separate bowl combine the raisins with the rum, the yogurt, and honey.

Step 6 : Add the wet ingredients to the dry.

Step 7 : Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.

Step 8 : Add additional yogurt one teaspoon at a time if its too dry. You want a stiff, slightly tacky ball.

Step 9 : Turn dough onto a lightly floured board and shape into a round loaf. (Dont over-knead the dough. Too much kneading will produce a tough bread.).

Step 10 : Transfer the loaf to the prepared baking sheet. Use a sharp knife to make deep slashes across the top of the loaf, 4-6 cuts about half way through.

Step 11 : Brush the top with milk.

Step 12 : Sprinkle with seeds or oats if using.

Step 13 : Bake for 40-45 minutes, until a toothpick comes out clean. When you tap the loaf, it will sound hollow.

Step 14 : Cool on a wire rack.

Step 15 : Serve warm or at room temperature with a generous slather of butter.