Best Whole Foods Breakfast: Whole Wheat Raisin Bread with Sesame Seeds

Enlarge Image Image Gallery This whole wheat raisin bread is a great way to start the day.

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Makes 1 large loaf (12 slices)
Bake this whole wheat raisin bread on a baking stone if you can; it comes out light and rustic—excellent fresh out of the oven or toasted. Serve with fresh cantaloupe or similar bright-fleshed melon.

• 1 tablespoon yeast
• 1^_1/3 cups water
• 2 tablespoons honey
• 1 extra-large egg, lightly beaten
• 1 teaspoon salt
• 1^_1/4 cups whole wheat flour
• ^_1/2 cup vital wheat gluten
• _^1/2 cup hulled sesame seeds
• _^1/2 cup raisins
• 1^_3/4 to 2 cups bread flour

1. If using a bread machine, add the ingredients as instructed in your owner’s manual; process immediately (don’t use a delayed cycle) because of the egg.
2. If mixing by hand, dissolve the yeast in the warm water and allow to set for 5 minutes. Add the remaining ingredients in the order listed. Knead, allow to rise, and punch down as in the Walnut-Flax Rye Bread recipe, on page 60.
3. After setting the dough on a baking stone for its final rise, preheat the oven to 400°F. Bake as for Walnut-Flax Rye Bread, reducing heat to 350°F after 10 minutes. Remove from the oven when the crust is golden and the loaf sounds hollow when tapped.

Nutritional contents per serving (^_1/12 loaf): Calories 217; Total fat 4.1 g; Saturated fat 0.6 g; Cholesterol ~30 mg; Sodium 210 mg; Total carbohydrate 37 g; Protein 9 g;

Click here for the original article, Best Whole Foods Breakfast. 

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