<p>
<em>Makes 1 large loaf (12 slices)<br />
</em>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.</p>
<ul>
<li>1 tablespoon yeast</li>
<li>1<sup>
<sub>1/3</sub>
</sup> cups water</li>
<li>2 tablespoons honey</li>
<li>1 extra-large egg, lightly beaten</li>
<li>1 teaspoon salt</li>
<li>1<sup>
<sub>1/4</sub>
</sup> cups whole wheat flour</li>
<li>
<sup>
<sub>1/2</sub>
</sup> cup vital wheat gluten</li>
<li>
<sub>
<sup>1/2</sup>
</sub> cup hulled sesame seeds</li>
<li>
<sub>
<sup>1/2</sup>
</sub> cup raisins</li>
<li>1<sup>
<sub>3/4</sub>
</sup> to 2 cups bread flour</li>
</ul>
<ol>
<li>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.</li>
<li>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.</li>
<li>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.</li>
</ol>
<p>
<strong>Nutritional contents per serving (<sup>
<sub>1/12</sub>
</sup> loaf):</strong> 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;</p>
<p>
<p>
<hr />
<br />
<em>Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of</em> The Practically Meatless Gourmet <em>(Berkley, 1996). She writes from her home in Tucson, Arizona</em>.
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/a-healthy-start.aspx”>Best Whole Foods Breakfast</a>. </p>
