Ingredients: 1/2 cup raisins,1/3 cup dark rum,2 cups all-purpose flour, plus 2 teaspoons for dusting the pan,2 cups whole wheat flour,2 teaspoons baking soda,1 teaspoon salt,1 tablespoon fresh rosemary, finely chopped,1/2 cup pecans, toasted and roughly chopped,1 1/2 cups plain yogurt,1 tablespoon honey,1 tablespoon milk,3/4 teaspoon anise seeds (optional) (Sesame seeds or rolled oats are nice substitutes, if you’re not an anise lover.)
Instructions:
- Combine the rum and raisins in a small saucepan. Bring to a boil. Simmer for 30 seconds, then remove from heat. Cover and allow the raisins to macerate for at least 4 hours, but preferably overnight.
- When youre ready to bake the bread, preheat the oven to 375F.
- Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper.
- In a large mixing bowl whisk together the flours, baking soda, salt, and rosemary. Stir in the toasted pecans.
- In a separate bowl combine the raisins with the rum, the yogurt, and honey.
- Add the wet ingredients to the dry.
- Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.
- Add additional yogurt one teaspoon at a time if its too dry. You want a stiff, slightly tacky ball.
- Turn dough onto a lightly floured board and shape into a round loaf. (Dont over-knead the dough. Too much kneading will produce a tough bread.).
- Transfer the loaf to the prepared baking sheet. Use a sharp knife to make deep slashes across the top of the loaf, 4-6 cuts about half way through.
- Brush the top with milk.
- Sprinkle with seeds or oats if using.
- Bake for 40-45 minutes, until a toothpick comes out clean. When you tap the loaf, it will sound hollow.
- Cool on a wire rack.
- Serve warm or at room temperature with a generous slather of butter.
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