Raisin-Walnut Bread (makes 2 loaves)
about 5 cups wheat flour (either wheat flour with 20% bran removed, or high quality whole wheat flour
1 teaspoon salt
1 (1/4 ounce) package yeast
1/2 cup warm water
1 tablespoon raw sugar
1 1/2 cups nondairy milk (I use soy)
2 tablespoons margarine
1 tablespoon brown rice syrup or raw sugar
1 cup raisins
1 cup walnuts. chopped
1. Mix 4 cups flour with the salt in a large bowl. In a small bowl, mix the yeast, warm water, and raw vegan sugar. In a saucepan on the stove, heat the milk, margarine, brown rice syrup, and raisins until the margarine melts (try not to boil), then let cool slightly. Once the yeast starts to bubble, add the yeast mixture to the large bowl with flour.
2. Drain the milk from the raisins (reserving it) and add the milk to the large bowl. With your hands, mix the flour mixture with the milk and yeast. Add the raisins and the walnuts to the bowl and work them in with your hands. Transfer to a vegan bread board, and start to knead the dough, adding more flour if sticky. Knead about 5 minutes, until you have a smooth, non-sticky texture.
3. Put the dough back in the bowl and cover. Put the bowl in a warm place (such as on the stove with the oven turned on). Let rise for about 1 hour, until doubled in bulk. Then punch down and knead again for about 5 minutes. Split the dough in half, and form each part of the dough into an oblong shape.
4. Rub margarine on the bottoms and sides of two loaf pans. Put the dough in the pans. Cover and let rise about 45 minutes. Preheat oven to 350 degrees F. Bake until golden brown, about 45 minutes.'