Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water -- plus 2 tablespoons
1 large egg
1 teaspoon lemon juice
1 teaspoon lecithin -- liquid or granules
2 1/2 cups unbleached flour
1/2 cup whole-wheat flour
3 tablespoons wheat germ -- toasted
2 tablespoons wheat germ -- raw
1/4 cup rolled oats
1 1/2 teaspoons salt
1 tablespoon dark brown sugar
4 tablespoons nonfat dry milk
3 tablespoons vital wheat gluten
2 tablespoons whey
1 tablespoon unsalted butter
2 1/4 teaspoons active dry yeast
6 tablespoons seedless raisins
6 tablespoons golden raisins
1/3 cup walnuts -- toasted
Have all ingredients at room temperature.
Toast walnuts just briefly in a moderately hot oven, just until they begin
to give off their aroma. Let cool, then rub off papery husks & break into
pieces or chop coarsely.
All all ingredients EXCEPT raisins & nuts to the bread pan in the order
given; if your
bread machine specifies dry ingredients first, reverse the order. Set the
machine on basic cycle, medium crust. At the beep, add the raisins & nuts.
If larger pieces of raisins & nuts are desired in the final loaf, reserve
about half of the total to add 2-3 minutes after the beep, but make sure to
allow enough time in the kneading to cycle for the final batch of raisins &
nuts to be worked into the dough.
Do NOT use a programmable timer, as this bread contains perishable
ingredients.
Adapted from recipe in _The Ultimate Bread Machine Book_ by Tom Lacalamita.
