Makes 1 large loaf (12 slices)
Bake this whole wheat raisin bread on a baking stone if you can; it comes out light and rustic—excellent fresh out of the oven or toasted. Serve with fresh cantaloupe or similar bright-fleshed melon.
- 1 tablespoon yeast
- 1 1/3 cups water
- 2 tablespoons honey
- 1 extra-large egg, lightly beaten
- 1 teaspoon salt
- 1 1/4 cups whole wheat flour
- 1/2 cup vital wheat gluten
- 1/2 cup hulled sesame seeds
- 1/2 cup raisins
- 1 3/4 to 2 cups bread flour
- If using a bread machine, add the ingredients as instructed in your owner’s manual; process immediately (don’t use a delayed cycle) because of the egg.
- If mixing by hand, dissolve the yeast in the warm water and allow to set for 5 minutes. Add the remaining ingredients in the order listed. Knead, allow to rise, and punch down as in the Walnut-Flax Rye Bread recipe, on page 60.
- After setting the dough on a baking stone for its final rise, preheat the oven to 400°F. Bake as for Walnut-Flax Rye Bread, reducing heat to 350°F after 10 minutes. Remove from the oven when the crust is golden and the loaf sounds hollow when tapped.
Nutritional contents per serving ( 1/12 loaf): Calories 217; Total fat 4.1 g; Saturated fat 0.6 g; Cholesterol ~30 mg; Sodium 210 mg; Total carbohydrate 37 g; Protein 9 g;
Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Tucson, Arizona.
Click here for the original article, Best Whole Foods Breakfast.