Whole Wheat Yorkshire Yule Bread Recipes

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WHOLE-WHEAT YORKSHIRE YULE BREAD



Whole-Wheat Yorkshire Yule Bread image

Provided by Jean F. Tibbetts

Categories     dessert

Time 5h

Yield 1 loaf

Number Of Ingredients 19

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

Steps:

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

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 238 milligrams, Sugar 21 grams, TransFat 0 grams

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