Whole Wheat Yorkshire Yule Bread Recipes

Steps:

• Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes., Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

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.