This semi-dark bread is delicious any time of year, but it’s perfect for autumn and Thanksgiving. While sturdy enough for sandwiches, it is wonderfully soft and moist for a dinner bread. Nobody will ever guess the secret ingredients of raisins and dried cherries.
Combine boiling water, raisins, cherries, 1/4 cup honey, and dark brown sugar in a blender. Let stand until raisins and cherries have plumped up and liquid has cooled, about 10 minutes. Puree until liquefied.
Mix yeast, 1 tablespoon honey, and warm water together in a large bowl; let stand until bubbly, about 10 minutes.
Combine 2 cups bread flour, 2 cups whole wheat flour, rye flour, powdered milk, vital wheat gluten, and salt in a bowl.
Stir liquefied fruit mixture into the yeast mixture. Add the flour mixture. Stir until combined and a dough is formed, 6 to 8 minutes.
Mix oil into the dough. Add the remaining 1 cup whole wheat flour. Mix in the remaining 1 cup bread flour 1/4 cup at a time; dough should pull away from the sides of the bowl but still be sticky.
Turn dough out onto a well-floured surface; allow to rest for 10 minutes.
Knead until dough is smooth and elastic. Dust with as little additional flour as possible; dough should be tacky, not dry.
Turn dough into an oiled bowl and cover with a loose cloth. Allow to rise until doubled in volume, about 1 1/2 hours.
Turn dough onto a work surface and allow to rest for 10 minutes. Divide dough into 4 equal pieces and shape into rounds. Place on a baking sheet. Score the top of each loaf with a sharp knife. Cover and allow to rise again until doubled, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake until internal temperature reaches 180 degrees F (82 degrees C), 20 to 25 minutes more.
Cool loaves on racks for at least 20 minutes before slicing.
Per Serving: 354 calories; protein 9.7g; carbohydrates 60.8g; fat 8.9g; cholesterol 3.9mg; sodium 380.7mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.