1 Pk active dry yeast (1 tb) 1/4 c Raisins (dark or golden)
1/4 c Water; warm (110-115 F) 1/4 ts Salt
1 Egg 1/2 ts Cinnamon
2 tb Honey 1/4 ts Ground nutmeg
1 c Unbleached white flour 1/4 c Sunflower seeds
8 oz Crushed pineapple in its 1 1/2 c Whole wheat flour
- own juice 1/2 c Bran
1 c Grated carrots (2 md) 2 tb Vegetable oil
Sprinkle the yeast over the warm water in a bowl. Stir to dissolve
the yeast. Combine the egg, honey, yeast mixture, unbleasched
white flour, and the pineapple in a mixing bowl. Beat well. Let
stand in a warm place for 30 minutes covered with a wet towel. Add
the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds,
whole wheat flour, bran and oil. blend well. Spoon the dough into
a lightly oiled 10 inch tube pan. Let rise until doubled in a warm
place for 60 minutes. Bake in a 350 F oven for 25 minutes or until
browned. Cool in the pan for 5 minutes; then remove from the pan
and cool completely on a wire rack.
