Whole-Wheat Yorkshire Yule Bread

• 1 1/4-ounce package active dry yeast
• 6 tablespoons sugar
• 3/4 cup warm water
• 4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon salt
• 1/2 teaspoon pure lemon extract
• 1 large egg
• 1 1/4 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• Pinch ground cloves
• 1/2 teaspoon peeled and finely chopped fresh ginger root
• 1 tablespoon lemon zest
• 3/4 cup seeded muscat raisins
• 1/4 cup coarsely chopped mixed candied fruit
• Confectioners' sugar glaze, if desired (see recipe)
• 8 glaceed red cherries
• 1/4 cup toasted slivered almonds

1. Combine yeast, 2 tablespoons sugar and 1/4 cup warm water in a small bowl.
2. Stir to mix.
3. Set aside 10 minutes to develop.
4. Combine remaining sugar and warm water with butter, salt and lemon extract in a large bowl and stir to mix.
5. Add yeast mixture and egg and stir to mix.
6. Add whole wheat flour and beat vigorously about 2 minutes to develop the flour's gluten.
7. Combine all-purpose flour with allspice, nutmeg, cloves, ginger root and lemon zest in a small bowl.
8. Stir to mix, and gradually incorporate into the whole-wheat flour.
9. Turn dough out onto well-floured surface.
10. Knead 10 minutes, or until smooth and elastic.
11. Shape into ball, place in clean, large bowl and cover with plastic; set in a warm area 2 1/2 hours, or until double in volume.
12. Punch dough down squarely in center to release built-up gases.
13. Turn out onto well-floured surface and knead 10 minutes; gradually knead in raisins and candied fruit.
14. Shape into a loaf 9 by 4 inches and place on ungreased baking sheet.
15. Holding kitchen shears perpendicular to top of loaf, make deep cuts about 2 1/2 inches long in a zigzag pattern along the length of the loaf.
16. Cover with towel and set in a warm area for 1 hour.
17. Preheat oven to 350 degrees.
18. Bake 45 minutes.
19. Remove from oven and transfer to wire cake rack to partially cool.
20. If desired, brush with confectioners' sugar glaze and place glaceed cherry at each outside diagonal point in the zigzag pattern; scatter almonds over all.
21. Serve warm or at room temperature.

active dry yeast, sugar, water, unsalted butter, salt, lemon, egg, whole wheat flour, flour, ground allspice, freshly grated nutmeg, ground cloves, fresh ginger root, lemon zest, raisins, mixed candied fruit, confectioners, red cherries, almonds

Taken from cooking.nytimes.com/recipes/1059 (may not work)