Honey Whole Wheat Bread with Raisins

Submitted by Sandra Daun

2 pkg active dry yeast (5 tsp)

¼ cup warm water (105 – 115 degrees)

½ cup honey

¼ cup butter or margarine

3 tsp salt

2 ½ cups very warm water (120 – 130 degrees)

4 ½ cups whole wheat flour

2 ¾ to 3 ¾ cups all purpose flour

1 cup of raisins

In small bowl, dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt and very warm water; cool 5 minutes.

To cooled honey mixture, beat in raisins and 3 cups of the whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 ½ cups whole wheat flour and dissolved yeast. With spoon, stir in 1 ½ to 2 ¾ cups of the all purpose flour until dough pulls cleanly away from the side of the bowl.

Place dough on floured work surface. Knead in remaining ½ to 1 cup all purpose flour; continue kneading 5 to 10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) 30 to 45 minutes or until doubled in size.

Generously grease 2 (8 X 4 or 9 X 5 inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18 X 8 inch rectangle. Starting with one 8 inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. Fold ends under loaf; place seam side down in pan. Cover, let rise in warm place 30 to 45 minutes or until doubled in size.

Heat oven to 375 degrees. Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.