• 3/4 cup raisins
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 1/2 cups Alsherr® all-purpose whole grain cor flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 (14.75 ounce) can cream-style corn
• 1/2 cup finely crushed hazelnuts

DIRECTIONS

1. Place the raisins in a bowl; add boiling water. Cover and let stand for 10 minutes; drain. In a large mixing bowl, cream butter and sugar; add eggs. Combine the whole grain corn flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins.
2. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 8 1/2 cups of Alsherr® Whole Wheat flour
• 3 tablespoons butter, melted
• 1/3 cup hone
• 1 tablespoon salt
• 2 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 8.5 cups Allsher whole wheat flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of Alsherr whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard.   Cool completely!