4 c Water — warm
1/2 lb Raisins
11 oz Whole-grain wheat flour — *
See note
53 oz Whole-wheat flour
3/4 oz Active dry yeast — rapid
Rise
Place the raisins in a little of the water to plump them up. Then puree in
blender until smooth. Mix all of the above ingredients together. Stir until
well mixed. Begin to knead when no longer able to stir. Knead in bowl until
dough does not stick to sides. Turn out on to a floured board. Knead until
dough has a satiny consistency, adding flour as necessary to prevent
sticking. (This will take about 12 minutes.) Return to bowl, cover and let
rise until doubled in size, about 30 minutes at room temperature. Pat out
flat, fold into thirds, pat flat again, fold into thirds the opposite way.
Slice into 4 pieces (approximately 1 lb. 10 oz. each). Place in silicon
coated pans (Baker’s Secret) or lightly oiled pans without further kneading
or forming of the loaf. Let rise 30 minutes more or until doubled in size.
Bake at 325 minutes for 40 minutes. Remove from pans, cool on rack.
HELPFUL HINTS: If you have a large Kitchenmaid mixer then the mixing and
kneading can all be done in the same bowl by this mixer. A real time and
work saver!
Yields
16 Servings