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Whole Wheat Fruit Bread Recipe

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Try this whole wheat version of a fruited hearth bread. The dough can be formed into a braid or in the shape of traditional Panettone bread.

Ingredients:

3 3/4 to 4 cups bread flour, divided
2 cups whole wheat flour
2 cups water (90 to 105°F)
2 packages active dry yeast
1 1/2 teaspoon salt
1 cup (4-ounce) dried apricots or prunes, coarsely chopped
1 cup (4-ounce) raisins or dried cranberries
2/3 cup (4-ounce) whole almonds

Directions:

Servings: 32 slices (2 ounces/ea.)

Preheat oven to 425°F.

Cover dried fruit with cold water and let stand 10 minutes; drain thoroughly.

Mix 2 cups bread flour, the whole wheat flour, 2 cups water and dry yeast for 2 minutes. Add salt and bread flour until dough forms a ball. Mix with dough hook or knead by hand, adding flour to form non-sticky elastic dough. Knead or mix 8 minutes. Knead fruit and almonds into dough.

Cover bowl with plastic wrap, let rise in an 80F area until doubled in size, about 45 minutes. Punch dough, divide in half or fourths, round up and cover. Let dough rest 10 to15 minutes. Shape into loaves, place on greased sheet pans. Cover with damp towel. Let rise in an 80F area until doubled in size, about 50 minutes.

Slash top of round loaves with an X. Bake 30 to 35 minutes for round loaves, 15 to 20 minutes for long, thin loaves.

Calories/Serving: 123

Nutrition: One serving (1 slice) provides approximately: 123 calories, 4 g protein, 22 g carbohydrates, 2 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 36 mcg folate, 1 mg iron, 110 mg sodium.

 

Source: Photo and recipe courtesy Wheat Foods Council

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