Ingredients
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1 cup brown sugar
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2 cups warm water
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2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
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1/2 cup nonfat dry milk powder
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2 cups whole wheat flour (Traditional, whole grain)
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1 teaspoon cinnamon
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1 teaspoon allspice
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1 teaspoon nutmeg
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1/2 cup butter (1 stick, 4 ounces or a combination) or 1/2 cup vegetable oil (1 stick, 4 ounces or a combination)
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1 tablespoon salt (or less if you choose)
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4 -5 cups unbleached all-purpose flour
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2 cups dried fruit (choose from either the Celtic or the New England version)
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2/3 cup golden raisin (4 ounces)
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2/3 cup citrus peel, chopped (4 ounces- orange, lemon, citron, etc.)
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2/3 cup cranberries, chopped in half
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2/3 cup currants (3 1/4 ounces)
Instructions
- MIXING THE DOUGH:
- Dissolve 1 tablespoon of the sugar in the water. Add and dissolve the yeast and dry milk.
- Stir in the whole wheat flour and spices.
- Cover and let this mixture work for 2 hours.
- PREPARING THE FRUIT:
- While the sponge bubbles away, melt the butter over very low heat.
- Remove it from the heat and add the balance of the sugar and the dried fruit of your choice.
- After 2 hours, blend this into the sponge.
- FINISHING AND KNEADING THE DOUGH:
- Add the salt and then the unbleached flour a cup at a time, mixing thoroughly until the dough begins to pull away from the sides of the bowl.
- Turn out onto a floured surface and knead until it begins to feel as if it belongs together.
- Let it rest while you clean and grease your bowl.
- Continue kneading the relaxed dough until it feels smooth and springy.
- RISING:
- Form dough into a ball, place it in the greased bowl, turning it so the top is greased, cover and place it where it will be warm and cozy.
- Because this is a sweet dough, we are using double the amount of yeast.
- Even so, the rising period may take longer than usual, 1 1/2 to 2 hours.
- SHAPING and RISING:
- When you can poke your finger in the dough without it bouncing back, knock it down, turn it out onto your floured board, and knead out any stray bubbles.
- You can divide this dough in two pieces and bake it in two bread pans or bake it as two round free-form loaves.
- For a grander offering, bake it as one large round loaf. Place the shaped dough in lightly greased bread pans or on a baking sheet.
- Let the dough rise until almost doubled again.
- BAKING:
- Fifteen minutes before you bake the bread, preheat your oven.
- Two loaves: Preheat to 350°F and bake for 35 to 40 minutes.
- One large loaf: Preheat your oven to 400°F Bake for 1 hour, lowering the temperature 25°F after the first 15 minutes and every 15 minutes thereafter (your final baking temperature should be 325°F).