2-1/2 cups whole-wheat flour

2-1/2 cups gluten flour*

1 cup rolled oats

1 Tablespoon potato flour* (or 1/2 cup mashed potatoes)

1 teaspoon malt

1/2 teaspoon salt

1/4 cup honey

1/2 cup ground fortified flax* (or 3 tablespoons vegetable oil)

2 oz. cake yeast (or 2 packages active dry yeast)


1 teaspoon cinnamon

1 cup raisins

2 Tablespoons pecan pieces

In large bowl of a mixer with dough hook, put wheat flour, gluten flour, oats, potato flour, malt, salt, honey, flax, yeast, and 3-1/4 cups water. Mix about 12 minutes. Add cinnamon, raisins, and pecans evenly into dough. Let dough rise one hour. Punch down dough, then let rest 15 minutes. Knead. Divide in half, shape, and place in two lightly greased loaf pans. Let rise until doubled in size.

Bake at 350 degrees F. for 30 to 40 minutes. Cooked loaf will sound hollow when tapped on bottom. Makes two loaves.

* Available at natural-food stores.

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