Whole Wheat Gugelhupf

On a recent trip home mom's neighbor served this for the vesper meal. I begged for two weeks and here it is.

• Ready In: 4 hrs 20 mins
• Yields: 1 large cake

Ingredients

• 3  cups whole wheat flour
• 1⁄4 cup dark brown sugar
• 1  teaspoon salt
• 1  package instant yeast
• 1 3⁄4 cups milk, heated (120 F - 130 F)
• 1  egg, room temp
• 2  tablespoons unsalted butter, melted
• 1⁄2 cup bread flour or 1⁄2 cup all-purpose flour
• 1⁄4 cup  coarsely ground hazelnuts
• 1⁄3 cup raisins
• 1 -2  teaspoon butter, unsalted
• 1⁄4 cup  skinned  almonds
• 3⁄4 cup  sliced almonds
•  confectioners' sugar

Directions

1. Soak raisins in water or rum for 15 min, drain and pat dry.
2. In large bowl mix well 2 cups of the whole wheat flour, sugar, salt and yeast.
3. Add hot milk and blend well.
4. Add egg and butter, beat rapidly with wooden spoon 40 to 50 strokes.
5. Add nuts and raisins, blend.
6. Add the remaining whole wheat flour and 1/4 cup white flour, mix well to be sure all the whole wheat flour is well mixed in.
7. Knead dough for about 8 minutes, incorporating the remaining white flour (whole wheat is stickier than white flour, if you have to use up to 1/8 cup extra white flour it should not affect the flavor).
8. It helps if you have dough blade or broad putty knife to keep the kneading surface clean of filming.
9. The dough should be smooth and elastic.
10. Clean your mixing bowl and grease.
11. Turn dough into bowl and cover with plastic wrap and let rise at room temp until double (1 1/2- 2 hrs).
12. Remove plastic wrap, punch dough down and turn over in bowl.
13. Cover back up with plastic wrap and let rest for 30 minutes.
14. Butter pan with the 2 tsp butter.
15. Evenly distribute the whole almonds in the center of the gugelhupf pan and the sliced almonds up the outside of the pan.
16. Shape dough in an roll long enough to fit into the pan, or roll into a round about the size of the pan and remove the center to fit over the center opening of the pan.
17. Put the dough into the pan and press down with your fingers.
18. Cover the pan with a towel or wax paper and let rise till dough doubles or reaches the rim of the form, about 1 hour.
19. Preheat oven to 375°F.
20. Bake for 50 minute.
21. Place cake in the center of the oven, turn cake about halfways (25 min) through the to get even heating and browning.
22. Test cake with a cake tester or metal skewer, should come out clean.
23. If particles remain on tester return to oven and bake for an additional 10 minutes.
24. Remove from oven and turn out of pan, if the crust is not golden brown return cake without pan to oven and bake another 5 to 8 minute.
25. Place on cooking rack to cool.
26. After cake is completely cooled sift confectioners sugar over it.
27. Serve (with butter).