Whole Wheat Pecan-Raisin Bread

In a large mixing bowl, stir together honey and 1/2 cup warm (105° to 115°) water.

Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes.

Stir in an additional 1 1/2 cups warm (105° to 115°) water, oil and salt.

Add whole wheat flour, and stir until well combined.

Add pecans and raisins, then stir in all-purpose flour until dough leaves sides of bowl, adding a bit more flour if necessary.

Turn dough out onto a floured surface and knead 5 to 10 minutes, or until smooth and elastic.

Place dough in a lightly oiled mixing bowl, turning to coat.

Cover with a damp cloth and set aside in a warm place to rise until doubled in bulk, about 1 1/2 hours.

Lightly oil a large baking sheet; set aside.

Punch down dough and turn out onto a floured surface.

Shape dough into a large round loaf and transfer to baking sheet.

Cover with damp cloth and let rise again until almost doubled, about 30 minutes.

Preheat the oven to 425°F. With a paring knife, slash top of loaf.

Bake 15 minutes, then reduce oven temperature to 375°F and bake 30 to 35 minutes more, or until nicely browned and bottom of loaf sounds hollow when tapped. Cool on rack before slicing.