Whole-Wheat Yorkshire Yule Bread

Name: Whole-Wheat Yorkshire Yule Bread
Total time: 5 h
Yield: 1 loaf
Cuisine: british
Ingredients: 1 1/4-ounce package active dry yeast; 6 tablespoons sugar; 3/4 cup warm water; 4 tablespoons unsalted butter, melted and cooled; 1 teaspoon salt; 1/2 teaspoon pure lemon extract; 1 large egg; 1 1/4 cups whole wheat flour; 1 1/2 cups all-purpose flour; 1/2 teaspoon ground allspice; 1/4 teaspoon freshly grated nutmeg; Pinch ground cloves; 1/2 teaspoon peeled and finely chopped fresh ginger root; 1 tablespoon lemon zest; 3/4 cup seeded muscat raisins; 1/4 cup coarsely chopped mixed candied fruit; Confectioners' sugar glaze, if desired (see recipe); 8 glaceed red cherries; 1/4 cup toasted slivered almonds

By Jean F. Tibbetts

Total Time: 5 hours
Rating: (0)
Comments: Read comments

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Ingredients

Yield:1 loaf

1¼-ounce package active dry yeast
6tablespoons sugar
¾cup warm water
4tablespoons unsalted butter, melted and cooled
1teaspoon salt
½teaspoon pure lemon extract
1large egg
1¼cups whole wheat flour
1½cups all-purpose flour
½teaspoon ground allspice
¼teaspoon freshly grated nutmeg
Pinch ground cloves
½teaspoon peeled and finely chopped fresh ginger root
1tablespoon lemon zest
¾cup seeded muscat raisins
¼cup coarsely chopped mixed candied fruit
Confectioners' sugar glaze, if desired (see recipe)
8glaceed red cherries
¼cup toasted slivered almonds

Ingredient Substitution Guide

Preparation

Step 1
Combine yeast, 2 tablespoons sugar and ¼ cup warm water in a small bowl. Stir to mix. Set aside 10 minutes to develop.
Step 2
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.
Step 3
Add whole wheat flour and beat vigorously about 2 minutes to develop the flour's gluten.
Step 4
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.
Step 5
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 2½ hours, or until double in volume.
Step 6
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 2½ inches long in a zigzag pattern along the length of the loaf. Cover with towel and set in a warm area for 1 hour.
Step 7
Preheat oven to 350 degrees.
Step 8
Bake 45 minutes. Remove from oven and transfer to wire cake rack to partially cool.
Step 9
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.