Ingredients:
2 cups whole wheat flour
2 1/4 tsp. regular or quick active dry yeast (1 package)
2 cups very warm water, 120-130 F.
2 Tbs. packed brown sugar
2 Tbs. olive oil
2 tsp. ground cinnamon
2 tsp. salt
1 cup raisins
2-2 1/2 cups of regular unbleached white flour, or bread flour
cornmeal
~ In a large bowl mix the whole wheat flower and yeast together until well combined. Add the warm water, and mix until well combined, scraping the bowl frequently (about 1 minute). Cover tightly with plastic wrap and let stand for 15 minutes.Stir in brown sugar, cinnamon, salt, oil, raisins, and one cup of flour; beat until smooth. Add more flour (half a cup at a time) until dough is soft and smooth.
Place dough on a lightly floured surface; knead for 5-10 minutes, or until dough is soft and springy (and not very sticky). Grease a large bowl with shortening (I like to use butter). Place the dough inside if the bowl, and roll it around to cover with shortening.
Cover bowl loosely with plastic wrap and set in a warm and sunny place for about an hour, or until the dough has doubled in size. It is ready when indentations remain when dough is touched.
Grease uninsulated cookie sheet with shortening and sprinkle with cornmeal. Place dough in a very lightly floured surface. Gently shape into an even, round ball, without releasing too many of the air bubbles from the dough (so don't play around with it too much). Stretch the sides of the dough downwards to make a smooth top; place on cookie sheet with smooth side facing up. Cover loosely with plastic wrap and let rise in a warm place for 45-60 minutes, or until the dough has almost doubled in size.
Heat oven to 375 F. Carefully cut 1/4-inch deep slashes in a tic-tac-toe pattern on top of the loaf with a sharp serrated knife.
Place in oven, and bake for 35-40 minutes, or until dark brown and loaf sounds hollow when tapped. Remove from the cookie sheet to a wire rack to cool.
