Title: Heartland Raisin Nut Bread
Categories: Breads
Yield: 14 Servings

1 c Water; plus 2 tablespoons
1 lg Egg
1 ts Lemon juice
1 ts Lecithin; liquid or granules
2 1/2 c Unbleached flour
1/2 c Whole-wheat flour
3 tb Wheat germ; toasted
2 tb Wheat germ; raw
1/4 c Rolled oats
1 1/2 ts Salt
1 tb Dark brown sugar
4 tb Nonfat dry milk
3 tb Vital wheat gluten
2 tb Whey
1 tb Unsalted butter
2 1/4 ts Active dry yeast
6 tb Seedless raisins
6 tb Golden raisins
1/3 c Walnuts; toasted

Have all ingredients at room temperature.

Toast walnuts just briefly in a moderately hot oven, just until they begin
to give off their aroma. Let cool, then rub off papery husks & break into
pieces or chop coarsely.

All all ingredients EXCEPT raisins & nuts to the bread pan in the order
given; if your bread machine specifies dry ingredients first, reverse the
order. Set the machine on basic cycle, medium crust. At the beep, add the
raisins & nuts. If larger pieces of raisins & nuts are desired in the final
loaf, reserve about half of the total to add 2-3 minutes after the beep,
but make sure to allow enough time in the kneading to cycle for the final
batch of raisins & nuts to be worked into the dough.

Do NOT use a programmable timer, as this bread contains perishable
ingredients.

Adapted from recipe in _The Ultimate Bread Machine Book_ by Tom Lacalamita.