|Raisins||12 Ounce (2 Cup)|
|Sweet white wine||5 Tablespoon|
|Compressed yeast||3⁄4 Ounce|
|Warm milk||3⁄4 Pint|
|Butter||6 Ounce, melted|
|Black treacle||3 Ounce|
|Soft light brown sugar||6 Ounce|
|Wholemeal flour||1 Pound (4 Cup, Whole Wheat Flour, Stoneground Brand)|
|Rye flour||1 Pound (4 Cup, Stoneground Brand)|
|Salt||1 1⁄2 Teaspoon|
Simmer the raisins in the wine for 20 minutes.
Drain, reserving 2 tablespoons (3 T) of the wine.
Cream the yeast with the reserved wine.
Pour the milk and butter over the treacle and mix thoroughly.
Stir in the brown sugar.
Place the flours and salt in a warmed bowl and mix well.
Make a well in the centre and add the yeast, milk mixture and raisins.
With one hand or a spatula, draw the flours into the liquid and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a floured surface and knead for 8-10 minutes until the dough is elastic and smooth.
Place in a clean bowl and cover with a damp cloth.
Leave in a warm place for 1 1/2-2 hours until doubled in bulk.
Knead thoroughly on a floured surface for 3-4 minutes.
Divide the dough in half and shape each piece into a loaf.
Place in greased 1 lb.loaf tins.
Put the tins into an oiled polythene (plastic) bag and set aside in a warm place for 30-40 minutes or until the dough has risen slightly.
Remove from the bag.
Bake in a very hot oven, 475°F, Gas Mark 9 for 15 minutes, then lower the temperature to 425°F, Gas Mark 7 and put the tins on a low shelf.
Continue to cook for a further 25-30 minutes.
Turn out onto a wire rack to cool.