Whole Wheat Yorkshire Yule Bread Food

50% WHOLE WHEAT BREAD

Steps:

• Put the ingredients into the bread machine pan in the order listed (and as accurately as possible).
• Select the whole wheat bread cycle (usually takes 3 1/2 hours).
• Remove from the pan when it's done and let cool for 15 minutes before slicing.
• During the summer I reduce the yeast to 1 tsp because it seems to rise so much more during the summer than the winter. Or you could increase the salt slightly (salt kills the yeast so it doesn't rise out of the machine!) So if you're getting a really huge loaf (and some of you have) try one of these 2 things and it should be better for you. For some reason atmospheric pressure (which varies according to seasons) makes a difference in how a bread rises. Enjoy!
• Thanks for all your great reviews! Another thing I've been doing to make this even healthier is adding 2 tablespoons of ground flax seed with the flour. It doesn't really change the flavour but adds some good for you omega 3s!

WHOLE-WHEAT YORKSHIRE YULE BREAD

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.