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Chef Jeff’s Whole Wheat Raisin Bread

Yield: 2 loaves

½ cup water
1 tablespoon granulated sugar
2 tablespoons active dry yeast
1½ cups water
1 tablespoon salt
2½ cups (15 oz container) raisins
1 cup milk
6 medium ice cubes
7+ cups whole wheat flour
½ cup whole flax seeds
½ cup ground flax seeds
4 ounces pecan pieces
2 tablespoons cinnamon

Combine the ½ cup of water (lukewarm, about 100˚ F) with the sugar and the active dry yeast to bloom (activate) the yeast.

Bring the water, salt and raisins to a boil. Remove from heat and steep for five minutes. Stir in the milk and the ice cubes.

Place the whole wheat flour, flax seeds, pecan pieces and cinnamon in the mixing bowl.  Add the warm raisin mixture and mix on low speed with a dough hook for three minutes.  Add the bloomed yeast mixture and knead the dough on low speed for 10 more minutes. Add flour as necessary.

Place the dough in a greased covered bowl and allow it to rise in a warm environment for one hour.

Punch down the dough and divide it into halves. Roll the dough into two loaves. Place the loaves into greased loaf pans and allow them to rise for one hour in a warm covered environment.

Bake at 350˚F for 45 minutes. Remove from pans and allow to cool.

Serve and enjoy!