Whole Wheat Raisin Apple Bread

2 cups unbleached flour
2 cups whole wheat flour
2 packages active dry yeast
1/2 cup warm water (110º F to 115º F)
1 cup milk
3 tablespoons honey
1 tablespoon salt
1 egg, beaten
1/2 cup cracked wheat
1 cup California raisins
1 cup peeled, chopped tart apple
1 egg yolk
1 teaspoon milk

Combine unbleached and whole wheat flour; set aside.

Dissolve yeast in warm water.

Scald milk. Add honey and salt to warm milk and gradually pour milk mixture into beaten egg. Add dissolved yeast. Stir in cracked wheat, raisins, apple and 3 cups flour. Knead in the remaining flour. Place in greased bowl, turning to grease top. Cover; let rise in warm place for about 1 hour or until doubled.

Punch down and form loaf. Put in greased 9x5-inch loaf pan; cover, let rise in a warm place until double, about 45 minutes.

Beat egg yolk with milk and brush top of loaf. Sprinkle with additional cracked wheat.

Bake at 375F for 45 to 50 minutes, or until loaf sounds hollow when lightly tapped. Remove from pan and cool on wire rack.

Makes one loaf
Source: The California Raisin Marketing Board