Whole Wheat Raisin Bread
Yield: 2 medium loaves
2 pkgs dry yeast
2/3 cup warm water
7 tablespoons light oil
1/4 cup honey
2 tsp salt
1 teaspoon cinnamon
1-2 cups gluten/bread white flour
2-4 cups white whole wheat flour
1 cup golden raisins
1 egg, beaten for wash
1 tablespoon sugar and 1 teaspoon cinnamon mixed
In large bowl, soften yeast in warm water. Allow 2-3 minutes to proof. (It should bubble if yeast is good.)
Add oil, sweetener, salt and eggs. Mix thoroughly. Add enough flour to form a stiff, sticky dough. Knead dough on a floured surface until smooth and elastic, about 5-8 minutes. Knead in raisins.
Place 1 tablespoon light oil in bowl. Turn dough to grease top. Cover and let rise in draft free spot until doubled, about 30 minutes.
Punch down dough, knead again and prepare loaves. Divide dough into 2 portions.
Form two round loaves and pinch ends to seal or roll into rectangles and pinch ends together Let rise in draft free spot until doubled, about 30-45 minutes. About 15 minutes into the second rising, preheat oven to 350. Place pan of water on the
Brush with egg wash. Sprinkle cinnamon and sugar on top. With a sharp knife. slice bread tops one or two times.
Bake for 35-40 minutes or until golden brown. The bottom of the loaves should sound hollow when tapped. Cool.
To freeze: Bring bread to room temperature. Securely wrap in plastic wrap or aluminum foil before freezing.
Cut the sugar: Use 2 tablespoons Stevia in place of honey.
More fiber: Use whole wheat flour in place of white whole wheat flour.
Buttery: Use butter in place of oil.
Sweeter: Add ½ cup honey, agave or sugar