No-Knead Maple -Wheat Bread

This yeast batter of whole wheat and white flour with egg, maple syrup, oil, cinnamon and optional raisins is baked in a loaf pan.

Ingredients:

• 1-1/4 cups white all-purpose flour
• 1 pkg. yeast
• 1 tsp salt
• 1/2 tsp cinnamon
• 2/3 cup water
• 1/3 cup maple syrup
• 3 Tbsp cooking oil
• 1 egg
• 1-1/2 to 2 cups whole wheat flour
• 1-cup raisins (optional)
• Melted butter, for top

Directions:

Combine white flour, yeast, salt, and cinnamon in large mixing bowl. Heat water, syrup, and oil in saucepan over low heat until very warm (120F to 130F). Add egg and warm liquid to flour mixture and beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in raisins (if desired) and enough whole wheat flour to form a moderately stiff dough. Cover dough; let rise in warm place until light and doubled in size, 45-60 minutes. Punch down dough; place on floured surface; turn until no longer sticky. Shape into loaf and place in greased bread pan. Cover; let rise in warm place until nearly doubled in size, 30-45 minutes. Brush with melted butter. Bake at 375 for 25-35 minutes until well-browned and loaf sounds hollow when lightly tapped. Remove from pan immediately and cool on rack.

Number of Servings: 1 loaf