Oster 4839 - Whole Wheat-Raisin-Nut Bread Recipe

Whole Wheat-Raisin-Nut Bread
Do not use the delay bake option for this recipe.
Extra Large Loaf (2 pounds)
1 3/4 cups plus 2 tablespoons water
2 tablespoons margarine or butter, softened
4 2/3 cups Gold Medal
®
whole wheat flour
1/4 cup packed brown sugar
2 teaspoons salt
3 1/2 teaspoons regular active dry yeast
OR
3 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup chopped walnuts or pecans
1/2 cup raisins
Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 tablespoons margarine or butter, softened
3 cups Gold Medal
®
whole wheat flour
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup chopped walnuts or pecans
1/2 cup raisins
Small Loaf (1 pound)
3/4 cup water
2 tablespoons margarine or butter, softened
2 cups Gold Medal
®
whole wheat flour
2 tablespoons packed brown sugar
3/4 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/4 cup chopped walnuts or pecans
1/4 cup raisins
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START.
(For whole wheat breads the bread setting selections are numbers 4-6. Select “4” for 1 pound loaf recipes.
Select “5” for 1 1/2 and 2 pound loaf recipes. Select “6” for RAPID BAKE cycle for 1 1/2 and 2 pound loaf
recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.)
5.Press START. Bread will be done baking in the number of hours indicated.
6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.
7.Please note: Wheat has a 15-30 minute rest period before mixing begins.
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