Nana s Prairie Bread

2 cups boiling water

¾ cup raisins

½ cup dried cherries

¼ cup honey

¼ cup dark brown sugar

3 teaspoons active dry yeast

1 tablespoon honey

¼ cup warm water

3 cups bread flour, divided

3 cups whole wheat flour, divided

1 cup rye flour

½ cup powdered milk

¼ cup vital wheat gluten

1 tablespoon kosher salt

½ cup oil

Combine boiling water, raisins, cherries, 1/4 cup honey, and dark brown sugar in a blender. Let stand until raisins and cherries have plumped up and liquid has cooled, about 10 minutes. Puree until liquefied.

Mix yeast, 1 tablespoon honey, and warm water together in a large bowl; let stand until bubbly, about 10 minutes.

Combine 2 cups bread flour, 2 cups whole wheat flour, rye flour, powdered milk, vital wheat gluten, and salt in a bowl.

Stir liquefied fruit mixture into the yeast mixture. Add the flour mixture. Stir until combined and a dough is formed, 6 to 8 minutes.

Mix oil into the dough. Add the remaining 1 cup whole wheat flour. Mix in the remaining 1 cup bread flour 1/4 cup at a time; dough should pull away from the sides of the bowl but still be sticky.

Turn dough out onto a well-floured surface; allow to rest for 10 minutes.

Knead until dough is smooth and elastic. Dust with as little additional flour as possible; dough should be tacky, not dry.

Turn dough into an oiled bowl and cover with a loose cloth. Allow to rise until doubled in volume, about 1 1/2 hours.

Turn dough onto a work surface and allow to rest for 10 minutes. Divide dough into 4 equal pieces and shape into rounds. Place on a baking sheet. Score the top of each loaf with a sharp knife. Cover and allow to rise again until doubled, about 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake until internal temperature reaches 180 degrees F (82 degrees C), 20 to 25 minutes more.

Cool loaves on racks for at least 20 minutes before slicing.