Recipe: Raisin Whole Wheat Loaf (yeast bread - 2 loaves with raisins and sunflower seeds) (1987)

RAISIN WHOLE WHEAT LOAF

1/2 cup honey
1/4 cup firmly packed brown sugar
2 teaspoons salt
2 packages active dry yeast
3 cups warm water (110 to 115 degrees F)
5 cups whole wheat flour
3 to 4 cups all-purpose flour
3/4 cup shelled sunflower seeds
2 cups raisins

In large mixer bowl, combine honey, brown sugar and salt.

Dissolve yeast in warm water and add to honey mixture. By hand or at low speed of electric mixer, beat until well-blended. Gradually add the whole wheat flour, beating at medium speed and scraping sides of bowl occasionally. Stir in enough all- purpose flour (approximately 3 cups) to make a medium-firm dough.

Turn out onto floured board; knead in sunflower seeds and raisins. Continue to knead, adding additional flour as needed, until dough is smooth and elastic. Place in deep, greased bowl, turning to grease on top. Cover; let rise in warm place until doubled in size, about 1 1/2 hours.

Punch down dough. Turn out onto floured board and form into 2 loaves. Place in greased 9 x 5-inch loaf pans. Cover; let rise in warm place until doubled in size, about 1 hour.

Bake at 350 degrees F about 50 minutes or until nicely browned. Remove from pans; brush tops with butter. Cool on wire rack.

Makes 2 loaves
From: Recipelink.com
Source: Recipe booklet: The Best of Country Baking Recipes. Classic Recipe Series No. 2, 1987