| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Breads | 16 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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! Recipe By : Ed Quaintance File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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