Ingredients
- 1 cup hot water (110-120 degrees)
- 1 tbsp white sugar
- 1 pkge dry yeast
- 1 egg
- 1/4 cup honey
- 2 tbsps vegetable oil
- 1 tsp salt
- 2 cups whole wheat flour
- 1 cup all-purpose flour (more if necessary)
- 1/2 tsp cinnamon
- pinch each of: nutmeg, ground cloves and ginger
- 1/2 cup raisins
Glaze
- 2 tbsps beaten egg
- pinch salt
- 1 tbsp sesame seeds
Directions
- In small bowl, combine hot water and sugar.
- Sprinkle yeast over water and allow to rest for 10 minutes.
- Mixture should bubble up and double in volume.
- Meanwhile, in separate bowl, combine egg, honey, oil and salt.
- Place whole wheat flour, all-purpose flour, cinnamon, nutmeg cloves and ginger in large bowl and stir to-gether well.
- When yeast mixture has doubled, stir down and combine with egg mixture.
- Add to flour and mix until sticky dough forms.
- Add more all-purpose flour until dough comes to-gether in a ball and can be kneaded. (do not add too much flour or the bread will be hard and dry)
- Knead dough on floured surface for about 10 minutes.
- Place dough in oiled bowl, cover with oiled plastic wrap and put in warm place to rise. Allow to double in bulk - about 1 hour.
- Punch dough down and knead in raisins. Place dough on baking sheet that has been oiled.
- Cover loosely with oiled plastic wrap and allow to rise in warm place until doubled - about 45 minutes. (You can also place dough in loafpan)
- For glaze, combine 2 tsps beaten egg with pinch salt and brush gently over dough. Sprinkle with sesame seeds.
- Bake in pre-heated 350 degree oven for 25 minutes.
- Reduce heat to 325 degrees and continue baking for 25 minutes.
- Allow to cool on wire rack.
