Ingredients
- 1 pkg. active dry yeast
- 1 tsp. plus 3 tbsp. honey
- 2 tsp. salt
- 3 1/2 about 3 1/2 cups whole wheat flour
- 3 tbsp. vegetable oil
- 3/4 cup dark seedless raisins
- 3/4 cup walnuts, chopped
Preparation
Step 1
1. In cup, stir yeast & 1 tsp. honey into 1/2 cup warm water (105 to 115 F.), let stand until yeast mixture
foams, about 5 min.
2. In large bowl, combine salt & 3 cups whole-wheat flour. With spoon, beat in yeast mixture, oil, 3 tbsp.
honey & 1/4 cup warm tap water.
3. On floured surface, knead dough until smooth & elastic, about 10 min., working in raisins, walnuts &
more flour (about 1/2 cup). Shape into a ball; place in greased bowl, turning to grease top. Cover, let rise
in warm place (80-85 F) until doubled, about 1 hour
4. Punch down dough. Turn dough onto lightly floured surface & cut in hal£ Grease large cookie sheet.
5. Shape each half of dough into a 5 in. round loa£ Place loaves on opposite comers of cookie sheet,
about 2 in. ftom sides. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 400 F. Bake bread 20 to 25 min. until golden. Transfer to wire rack to cool. Makes 2
loaves, each 8 servings.
Directions for Kitchen Aid mixer with dough hook:
1. Dissolve 1 tsp. honey & yeast in 1/2 cup water. Let stand til foamy.(5 min)
2. In mixer bowl, place 3 cups flour & salt Speed 2 = 15 sec.
Gradually add yeast mixture, oil, honey & % cup water, using Speed 2 (should take about I 1/2 minutes). 3. Add last 1/2 cup flour, walnuts & raisins until dough clings to hook & sides of bowl are clean.
4. Knead at Speed 2 for 2 min. longer.