Golden Raisin Loaf

Today, I decided to keep things simple.  No fancy syrups.  No long fermentation times.  Just a plain wheat loaf with an occasional burst of sweet golden raisin.  I'm imagining that this will be really good toasted with a little bit of butter for breakfast tomorrow.  Of course, I also thought about making to-go french toast sticks... but that would be less simple!

Golden Raisin Loaf

1 c. golden raisins
2 c. water
2 Tbsp. canola oil
1 Tbsp. agave nectar (or honey)
2 c. whole wheat flour
2 tsp. yeast
2 tsp. salt
2 1/2 c. white bread flour

Soak the raisins in warm water for about 30 minutes.  Then, using a mixer equipped with a dough hook, combine the raisins, water (try using the raisin soak water), canola oil and agave nectar.  Add the whole wheat flour, yeast, and salt at low speed.  Next add the white flour in 3-4 portions, until the dough begins to clean the sides of the bowl.  Turn this out onto a floured surface and knead gently until the dough reaches a smooth, elastic consistency.  Let rise, covered, for about 1 hour, until doubled in bulk.  Punch  down and knead again briefly.  Then shape the dough into a loaf and place in a greased loaf pan.  Allow it to rise for 1 hour before baking at 375 ˚C for 35 minutes.  Turn off the oven and let the bread remain inside for an additional 10 minutes.  Remove the loaf from the oven and the bread pan.  Allow it to cool completely on a wire rack before slicing.