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Ingredients
1 ¼-ounce package active dry yeast
6 tablespoons sugar
¾ cup warm water
4 tablespoons unsalted butter, melted and cooled
1 teaspoon salt
½ teaspoon pure lemon extract
1 large egg
1 ¼ cups whole wheat flour
1 ½ cups all-purpose flour
½ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
Pinch ground cloves
½ teaspoon peeled and finely chopped fresh ginger root
1 tablespoon lemon zest
¾ cup seeded muscat raisins
¼ cup coarsely chopped mixed candied fruit
Confectioners' sugar glaze, if desired (see recipe)
8 glaceed red cherries
¼ cup toasted slivered almonds
Nutritional analysis per serving
51 grams carbs; 31 milligrams cholesterol; 289 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 4 grams fiber; 238 milligrams sodium; 7 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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 2 ½ 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 2 ½ 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.
Private Notes