Italian Walnut-Raisin Whole-Wheat Bread

As my almost-four year old would say: This bread is "Kasty" !! Ask her if she wants some she will say "hure!!" (She loves the h sound I suppose!)

We shall award it with four stars.



In a small bowl: 1/2 a cup warm water, sprinkle 2 tablespoons active dry yeast over the top along with a pinch of brown sugar or a drop of honey.

In a large bowl: 2 cups warm water, 1/2 cup extra virgin olive oil, 1/4 cup honey, 1 tablespoon of salt, 2 cups whole wheat flour, and the yeast mixture. Beat vigorously until smooth, about 1 minute. Add the remaining 2 cups of whole wheat flour 1/2 a cup at a time, add 1 1/2 to 1 3/4 cups of unbleached all purpose flour 1/4 a cup at a time until it clears the side of the bowl. (Keep in mind it may take more flour then called for, I think I ended up using 1-2 cups more white flour).
Knead 5-6 minutes, or until dough is smooth and springy. It should be a little bit sticky under the surface but still hold it's shape.
Place in a greased container and let raise 2 to 2 1/2 hours.

Meanwhile an hour before it's done raising chop 3 cups (12 oz) walnuts, and soak 2 cups dark raisins (10 oz) in hot water.

Pat into a large oval and cover with half the nuts and raisins, pushing them into the dough. Roll it up and pat into an oval again, pushing in the other half of the nuts and raisins.

Then roll up and divide into 2 or 3 equal portions.

I made two free form loaves and a rather wide baguette (about 14 inches long). Place on a greased or parchment covered baking sheet.

Let raise 45 minutes to an hour. Twenty minutes before baking turn oven to 400 F. Using a serrated knife slash two parallel lines and one intersecting line only 1/4 an inch deep. Bake 25-30 minutes for Baguettes and 35-40 minutes for bread. I baked mine about 30 minutes for the three I made.