Raisin Breadbakery, breads 4 cup whole wheat flour 4 cup white flour 1 tablespoon salt 3 1/2 cup raisins 1 cup honey 1 cup lukewarm water 1 tablespoon yeast 4 cup warm water Combine all the dry ingredients in a large bowl & set aside. Dissolve yeast in 1 c lukewarm water & add 2 ts sugar or honey. Set aside till frothy. Add yeast to the flour mixture with the honey. Add water a little at a time until you have a soft, doughy texture. Knead until it is wel mixed. Add more flour or water as necessary. Cover & let rise till doubled in bulk. Punch down dough, knead for a few minutes & then divide dough into two portions. Place each piece in a greased loaf tin. Cover & let rise till doubled in bulk. Bake at 350F for 50 to 60 minutes. Makes 2 loaves. Recipe by Mark Satterly |
