Whole Wheat Pecan-Raisin Bread

• 3 tablespoons honey 
• 1 (0.25-ounce) package active dry yeast  
• 2 tablespoons canola oil or high-oleic sunflower oil  
• 1 teaspoon salt 
• 3 cups whole wheat flour 
• 1 cup coarsely chopped pecans or walnuts 
• 1 cup seedless raisins or chopped dates  
• 1 cup all-purpose flour, plus more for kneading     

In a large mixing bowl, stir together honey and 1/2 cup lukewarm (105° to 115°) water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in 1 1/2 cups lukewarm (105° to 115°) water, oil and salt. Add whole wheat flour, and stir until well combined. Add pecans and raisins, then stir in all-purpose flour until dough leaves sides of bowl, adding a bit more flour if necessary. Turn dough out onto a floured surface and knead 5 to 10 minutes, or until smooth and elastic. Place dough in a lightly oiled mixing bowl, turning to coat. Cover with a damp cloth and set aside in a warm place to rise until doubled in bulk, about 1 1/2 hours.

Lightly oil a large baking sheet; set aside. Punch down dough and turn out onto a floured surface. Shape dough into a large round loaf and transfer to baking sheet. Cover with damp cloth and let rise again until almost doubled, about 30 minutes.

Preheat oven to 425°F. With a paring knife, slash top of loaf. Bake 15 minutes, then reduce oven temperature to 375°F and bake 30 to 35 minutes more, or until nicely browned and bottom of loaf sounds hollow when tapped. Cool on rack before slicing.

Yield: 1 enormous loaf; 280 calories/slice.

VERDICT:  I used currants and a mix of pecans and walnuts.  I had to add quite a bit more flour than called for to get the dough kneadable, but the end result is good.  I might try a loaf-pan loaf next time and see what happens.  Keep.