1/4 teaspoon honey
1/2 cup lukewarm water
1 package (1/4 ounce) yeast
1 cup milk
1/4 cup butter or margarine
2 1/2 cups whole-wheat flour
2 teaspoons salt
3 eggs, at room temperature, slightly beaten
1 cup plain yogurt, at room temperature
1/2 cup honey
2 cups raisins
5 to 6 cups unbleached all-purpose flour
1/4 cup brown sugar
cinnamon
Instructions
Add 1/4 teaspoon honey to the lukewarm water; stir in the yeast.
Let the yeast sit for 10 to 15 minutes to proof, until bubbles form.
Meanwhile, heat the milk in a medium-size pan just until bubbles form around the edges.
Remove the pan from the heat, add the butter to the hot milk, and set the mixture aside to cool,
stirring occasionally to make sure the butter melts.
In a large mixing bowl, combine the whole-wheat flour, proofed yeast, and salt.
When the milk mixture feels very warm but not hot, add it to the flour mixture
along with the eggs, yogurt, and honey.
Stir the batter until it is smooth. Add the raisins and stir again.
Add the all-purpose flour gradually, mixing until the dough leaves the sides of the bowl.
Turn the dough out onto a lightly floured board and knead for 8 to 10 minutes or until it is smooth and elastic.
Round the dough into a ball and place it in a large, clean, oiled mixing bowl. Lightly oil the surface of the dough and let it rise in a warm place until it has doubled in bulk (about 11/2 hours).
Divide the dough into 2 parts.
On a lightly floured board, roll each part into a rectangle about 7 by 14 inches.
Spread 2 tablespoons of brown sugar evenly over the surface of each rectangle to within 1 inch of the edge.
Sprinkle generously with cinnamon. Starting from the short edge, roll each rectangle up tight to form a loaf.
Create a seam where you finish rolling by pinching the edge of the dough into the loaf,
discarding any raisins that are in the way.
Gently pull the ends of the roll down toward the long seam and pinch them closed,
once again discarding raisins that are in the way.
Place the loaves, seams down, into greased 8x4-inch loaf pans.
Discard any raisins that are exposed on the tops of the loaves.
Place a dish towel loosely over the pans and let the dough rise in a warm place for 1/2 hour.
Preheat the oven to 425ºF; bake the loaves for 15 minutes.
Reduce the heat to 325ºF and bake for 25 to 35 minutes longer.
When done, the loaves should be golden brown and sound hollow when tapped.
Cool in pans on racks.
Yield: 2 loaves
Nutritional Information
Per Serving__one 1/2" slice
Calories 120
Calories from Fat_20 (17%)
Total Fat__2 g
Saturated Fat__1 g
Cholesterol____20 mg
Sodium_______180 mg
Total Carbohydrate__25 g
Dietary Fiber_____2 g
Sugars________15 g
Proteins________3 g
Calcium_______4 % RDA
