Prep 1 hr 25 mins
Cook 40 mins
Very Greek and extremely bready. If you like bread and you like Greek things, this is for you. Maybe.
- 1 tablespoon dry yeast
- 2 fluid ounces water
- 1⁄3 cup sugar
- 1 teaspoon ground cardamom
- 1⁄4 teaspoon salt
- 1 egg
- 2 fluid ounces milk
- 2 fluid ounces vegetable oil
- 1 1⁄2 cups whole wheat flour
- 1 cup all-purpose flour
- 1⁄4 cup raisins
- 1⁄4 cup chopped walnuts
- Dissolve the yeast in the water.
- Mix the sugar, cardamom, salt, egg, milk and oil in a bowl.
- Add the yeast, both types of flour, raisins and nuts.
- Mix well.
- Add enough flour to make soft dough.
- Turn the dough out onto a floured surface and knead until smooth and elastic.
- Shape into a round loaf.
- Put the dough into a lightly greased 8" round cake pan.
- Cover with a damp towel and let rise in a warm place until it has doubled in size (usually about 1 hour or so).
- Bake in a 350°F oven for 40 minutes.
Very good. I did increase the walnuts and raisins a bit. The bread itself is hard to describe. I want to say "light", but not light in the way that white bread is light. Anyway, not heavy, very nicely textured. This is definitely not sweet. Best toasted with a little jam, perhaps. I might slightly decrease the cardamom next time, but will be making this instead of raisin bread made with white bread dough.
Very like brioche, with a warm cardamom flavor that's fantastic with coffee. Once it begins to stale, it's delicious toasted. Like all your recipes, this one is so good that I'm convinced you're a professional!