|Thick unsweetened applesauce||1 Cup (16 tbs)|
|Dry yeast||2 Teaspoon|
|Safflower oil||1⁄2 Teaspoon|
|Honey||3 Teaspoon, divided|
|Whole wheat flour||2 Cup (32 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Warm the applesauce.
Place in a mixing bowl and stir in yeast, oil, salt, and 2 tablespoons of the honey.
Gradually add flour to make a soft dough.
Knead until smooth.
Place in a greased bowl, cover with a cloth, and let rise in a warm place.
In small saucepan, combine raisins, water, cinnamon, and the remaining 1 tablespoon honey.
Cook over low heat until moisture is absorbed and raisins are plump.
Stir often to keep from scorching.
When dough is doubled in bulk, punch down; remove to a floured pastry cloth.
Roll out to an 8 x 10-inch rectangle.
Spread raisin mixture evenly on dough.
Roll up like a jelly roll.
Place seam-side-down into an 8 x 4-inch greased loaf pan, cover, and let rise until light.
Bake at 425° 10 minutes.
Reduce heat to 350° and bake 45 minutes.
Turn out onto a wire rack to cool.