Zubereitung

1. 1

   Combine the rum and raisins in a small saucepan. Bring to a boil. Simmer for 30 seconds, then remove from heat. Cover and allow the raisins to macerate for at least 4 hours, but preferably overnight.

2. 2

   When youre ready to bake the bread, preheat the oven to 375F.

3. 3

   Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper.

4. 4

   In a large mixing bowl whisk together the flours, baking soda, salt, and rosemary. Stir in the toasted pecans.

5. 5

   In a separate bowl combine the raisins with the rum, the yogurt, and honey.

6. 6

   Add the wet ingredients to the dry.

7. 7

   Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.

8. 8

   Add additional yogurt one teaspoon at a time if its too dry. You want a stiff, slightly tacky ball.

9. 9

   Turn dough onto a lightly floured board and shape into a round loaf. (Dont over-knead the dough. Too much kneading will produce a tough bread.).

10. 10

    Transfer the loaf to the prepared baking sheet. Use a sharp knife to make deep slashes across the top of the loaf, 4-6 cuts about half way through.

11. 11

    Brush the top with milk.

12. 12

    Sprinkle with seeds or oats if using.

13. 13

    Bake for 40-45 minutes, until a toothpick comes out clean. When you tap the loaf, it will sound hollow.

14. 14

    Cool on a wire rack.

15. 15

    Serve warm or at room temperature with a generous slather of butter.