Ingredients

1 pound loaf
1/4 C. dark raisins
1/4 C. dark rum
2 1/2 C. whole wheat flour
1 Tbsp. dry milk
2 tsp. grated lemon zest
1 tsp. sea salt
1/4 C. toasted and chopped almonds
1/4 C. toasted and chopped walnuts
5/8 C. water
1 large egg, beaten
1 Tbsp. canola, safflower or sunflower oil
1 package active dry yeast
1 1/2 pound loaf
1/3 C. dark raisins
1/3 C. dark rum
3 C. whole wheat flour
1 Tbsp. dry milk
1 Tbsp. grated lemon zest
1 1/2 tsp. sea salt
1/3 C. toasted and chopped almonds
1/3 C. toasted and chopped walnuts
3/4 C. plus 1 Tbsp. water
2 large eggs, beaten
2 Tbsp. canola, safflower or sunflower oil
4 tsp. active dry yeast

Cooking Instructions

Place raisins and rum in small saucepan and bring to a boil. Remove from heat and set aside to steep for 5 minutes. Drain raisins and set aside to cool, reserving the liquid. Place ingredients in machine according to manufacturer’s directions. Program bread maker for the whole wheat mode. At the end of the mixing cycle and just before the kneading cycle begins, add the drained raisins. At the end of the baking cycle, remove bread from machine and cool completely before slicing or wrapping for storage.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)