Ingredients
- 1 1/4-ounce package active dry yeast
- 6 tablespoons sugar
- ¾ cup warm water
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon salt
- ½ teaspoon pure lemon extract
- 1 large egg
- 1 ¼ cups whole wheat flour
- 1 ½ cups all-purpose flour
- ½ teaspoon ground allspice
- ¼ teaspoon freshly grated nutmeg
- Pinch ground cloves
- ½ teaspoon peeled and finely chopped fresh ginger root
- 1 tablespoon lemon zest
- ¾ cup seeded muscat raisins
- ¼ cup coarsely chopped mixed candied fruit
- Confectioners’ sugar glaze, if desired (see recipe)
- 8 glaceed red cherries
- ¼ cup toasted slivered almonds
- Nutritional Information
Nutritional analysis per serving (8 servings)
352 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 5 grams dietary fiber; 24 grams sugars; 8 grams protein; 38 milligrams cholesterol; 314 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 loaf
Preparation
- Combine yeast, 2 tablespoons sugar and 1/4 cup warm water in a small bowl. Stir to mix. Set aside 10 minutes to develop.
- Combine remaining sugar and warm water with butter, salt and lemon extract in a large bowl and stir to mix. Add yeast mixture and egg and stir to mix.
- Add whole wheat flour and beat vigorously about 2 minutes to develop the flour’s gluten.
- Combine all-purpose flour with allspice, nutmeg, cloves, ginger root and lemon zest in a small bowl. Stir to mix, and gradually incorporate into the whole-wheat flour.
- Turn dough out onto well-floured surface. Knead 10 minutes, or until smooth and elastic. Shape into ball, place in clean, large bowl and cover with plastic; set in a warm area 2 1/2 hours, or until double in volume.
- Punch dough down squarely in center to release built-up gases. Turn out onto well-floured surface and knead 10 minutes; gradually knead in raisins and candied fruit. Shape into a loaf 9 by 4 inches and place on ungreased baking sheet. Holding kitchen shears perpendicular to top of loaf, make deep cuts about 2 1/2 inches long in a zigzag pattern along the length of the loaf. Cover with towel and set in a warm area for 1 hour.
- Preheat oven to 350 degrees.
- Bake 45 minutes. Remove from oven and transfer to wire cake rack to partially cool.
- If desired, brush with confectioners’ sugar glaze and place glaceed cherry at each outside diagonal point in the zigzag pattern; scatter almonds over all. Serve warm or at room temperature.
5 hours
Dining and Cooking