Pineapple Carrot Coffee Ring

Directions

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast.

Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl.

Beat well. Let stand in a warm place for 30 minutes covered with a wet towel.

Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. Blend well.

Spoon the dough into a lightly oiled 10 inch tube pan. Let rise until doubled in a warm place for 60 minutes.

Bake in a 350℉ (180℃) oven for 25 minutes or until browned.

Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.