Walnut & Raisin Whole Wheat Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Honey||10 Teaspoon (1 Teaspoon Plus 3 Tablespoons)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
|Vegetable oil||3 Tablespoon|
|Dark seedless raisins||3⁄4 Cup (12 tbs)|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
In cup, stir yeast and 1 teaspoon honey into 1/2 cup warm water (105° to 115°F); let stand until yeast mixture foams, about 5 minutes.
In large bowl, combine salt and 3 cups wholewheat flour.
With spoon, beat in yeast mixture, oil, 3 tablespoons honey, and 3/4 cup warm tap water.
On floured surface, knead dough until smooth and elastic, about 10 minutes, working in raisins, walnuts, and 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° to 85°F.) until doubled, about 1 hour.
Punch down dough.
Turn dough onto lightly floured surface and cut in half.
Grease large cookie sheet.
Shape each half of dough into a 5 inch round loaf.
Place loaves on opposite corners of cookie sheet, about 2 inches from sides.
Cover; let rise in warm place until doubled, about 1 hour.
Preheat oven to 400°F.
Bake bread 20 to 25 minutes, until golden.
Transfer to wire rack to cool.