Contest Winner No-Knead Maple Wheat Bread

Directions

Grease 2 9×5 loaf pans.

Combine dry flour, yeast, salt, and cinnamon in large mixer bowl.

Heat water, syrup and oil in saucepan over low heat until very warm.

Add 2 eggs and warm liquid to flour mixture. Blend at low speed until moistened.

Beat 2 minutes at medium speed.

Stir in raisins and whole wheat flour to form a stiff dough.

Cover dough and let rise in a warm place until light and doubled in size, 45 to 60 minutes.

Punch dough down.

Knead dough on floured surface until no longer sticky.

Cut dough into 20 pieces. Roll each piece into a ball.

Place 10 balls in each pan, forming 2 rows. Or shape dough into 2 loaves.

Brush 1 tablespoon melted butter over dough.

Cover, let rise again in warm place until doubled in size, 30 to 45 minutes.

Bake at 375 for 25 to 35 minutes or until well-browned and loaf sounds hollow when lightly tapped.

Remove from pans immediately and cool on wire racks.