Like many whole-wheat bread recipes, this one also contains all-purpose flour for a lighter texture. Let your mind go blank as you knead the dough—it’s a tried-and-true stress-buster. If you like, shape the dough into 2 small loaves rather than 1 large loaf. Note, however, that the baking time may be slightly less.
3/4 cup golden raisins
2 tablespoons honey
2 cups lukewarm water (105° to 115°F)
1 package (1/4 ounce) active dry yeast
2 3/4 cups whole-wheat flour
2 cups all-purpose flour
2 teaspoons salt
1 cup walnut halves, coarsely chopped
1. In a small bowl, combine the raisins and ⅓ cup hot tap water. Set aside to soften.
2. In a large mixing bowl, stir together the honey and 1/2 cup of the lukewarm water. Add the yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in the remaining 1 1/2 cups lukewarm water.
3. Add the whole-wheat flour, 1 1/2 cups of all-purpose flour, and the salt, stirring until well combined. Stir in enough of the remaining all-purpose flour so that the dough leaves the sides of the bowl.
4. Turn the dough onto a floured surface and knead 5 to 10 minutes, adding more flour if necessary, until the dough is smooth, elastic, and slightly sticky.
5. Place the dough in a lightly oiled large mixing bowl, turning to coat. Cover with a damp cloth and set aside in a warm place to rise until doubled in bulk, about 1½ hours. Lightly oil a large baking sheet.
6. Punch the dough down and turn onto a floured surface. Drain the raisins and pat dry with paper towels. Knead the raisins and walnuts into the dough. Shape into 1 large round loaf and place on the baking sheet. Cover with a damp cloth and let rise until almost doubled, about 30 minutes.
7. Preheat the oven to 425°F. With a paring knife, slash the top of the loaf. Bake for 15 minutes. Reduce the oven temperature to 375°F and bake for 30 minutes, or until the loaf is nicely browned and the bottom sounds hollow when tapped. Cool on a rack before slicing. Makes 16 slices
Good source of: niacin, selenium, thiamin
Because they are dried and contain little of the water that is in the original fruit, raisins are a concentrated source of nutrients (as well as calories and sugar). These sweet dried fruits are rich in iron and potassium, and soluble and insoluble fiber.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.