-
1
In large mixing bowl or mixer bowl, add the whole wheat flour and the non-flour dry ingredients.
-
2
Pour in the hot water and add the shortening.
-
3
Beat with a wooden spoon 150 strokes or with the mixer flat blade for 2 minutes.
-
4
Stir in the fruit and nuts.
-
5
Add the flour slowly, mixing with a wooden spoon and then by hand until a rough, soft mass is formed.
-
6
If using a mixer, use dough hook and add flour until dough forms a soft ball around the hook and moves with it.
-
7
Knead for 10 minutes, adding flour if too wet and a little water if too dry.
-
8
Place dough in a clean, oiled bowl and let it rise until doubled in volume.
-
9
Another test is when a finger poked into it leaves a dent that remains.
-
10
Divide the dough into 3 equal pieces and gently roll into 3 strands, 20 inches long.
-
11
If the dough resists stretching, cover and wait 10 minutes until the dough relaxes.
-
12
The strands should be tapered at the ends.
-
13
Braid the strands loosely and seal the ends, tucking them under.
-
14
Cover the loaf with plastic wrap and let it rise until doubled in volume at room temperature.
-
15
I place the loaf in the fridge overnight and the next day I let it warm and rise for about and hour and a half.
-
16
Heat oven to 375F about 20 minutes before baking.
-
17
Bake on a baking stone or baking sheet for about 30 minutes or until 200F internal temperature and remove and cool on a wire rack.
-
18
Mix the topping ingredients and spread or drizzle on the loaf while the loaf is still slightly warm.
